Brazil Cascavel Vermelha Natural

Our Impression
Blackcurrant
Raisin Chocolate
Maple
Brown Sugar 

ABOUT THE COFFEE

Most Brazilian coffee is grown on huge farms, built to maximize productivity. The relatively flat landscape across many of Brazil’s coffee regions makes mechanical harvesting more possible and that, combined with high minimum wages that make labor more expensive, has led most farms to opt for this type of mechanical harvesting over selective hand-picking.

While, in the past, this mechanization meant that strip-picking was the norm, today’s mechanical harvesters are increasingly sensitive and allow farms to harvest on fully ripe cherries.  With the aid of newer, more selective technologies, there’s a growing number of farms who are increasingly concerned with – and able to deliver - cup quality.

In many cases, a mixed form of ‘manual mechanized’ harvesting may be used, especially on less level sections of farms. Ripe coffee is picked using a derricadeira – a sort of mechanized rake that uses vibration to gently harvest ripe cherry from trees. A tarp is spanned between coffee trees to capture the cherry as it falls. 

This coffee has been selected based on its fruity profile. In most cases, Natural processing connotes such flavors; however, this coffee may have some Pulped Natural contributions as well. Natural lots will be dried on large patios under sun, while Pulped Natural will be pulped and then laid to dry on patios. In both cases, the coffee will be raked and turned regularly to ensure even drying and a clean cup profile.