Santa Cecelia Greenhouse - Brazil - Filter - Natural - 250g
Expect a well balanced cup with notes of pecan, vanilla and kiwi. Caution: High drinkability ;)
After harvest, the coffees are sent to greenhouse for drying where they are spread out in layers of 30 litres per m². Here, it remained without movement with the drying progress tracked daily. After the initial rest, layers of coffee cherry are folded according to the drying evolution, creating an even level of moisture. This process lasted 22 days before the coffee had reached the optimum moisture.
Pedro Humberto Veloso
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