We have been working with the family Dutra since 2010. Over the years this relationship grew into a real friendship between coffee lovers. Today we have separate areas within the fazenda exclusively for us.
This micro lot is extra special. They harvested the coffee cherries by hand and the fermentation process happend in a temperature controlled environment without oxygen (natural fermented, a variation on anaerobic process). After fermentation the coffee was dried on raised beds for 20 days.
Roasted for filter, this is a complex coffee with hints of hazelnuts, vanilla and a fruity acidity of strawberries. 350grams of love.