Grower: Luiz Paulo Filho
Region: Mantiqueira de Minas
Altitude: 1,380 – 1,430 MASL Very Limited Stock – Special Clearance stock direct from the Australian Importer
Varietal: Sudan Rume
Process: Natural Extended Fermentation
Cupping Notes: Caramel, Spices, Floral, Licorice and brilliant acidity
sweet with medium to full body
and notes of caramel, nuts and berries
Belonging to South of Minas Gerais, Mantiqueira de Minas is a small hilly area, tucked into
the state’s highest region . This elevated coffee region is largely represented by smallholder producers.
Coffees from this region present outstanding citrus, floral and fruity notes, creamy and dense
body, intense citric acidity, nuanced sweetness, and prolonged finish
Country: Brazil
State: Minas Gerais Region: Mantiqueira
Altitude: 1280m
Variety: Yellow Catucai
Farmers: Grasiela Maris
Farm: Sitio Ouro Verde
Country: Brazil
Cup Profile
Milk body with light sweetness with
notes of milk chocolate, dried fruits and nuts
PMH107
Belonging to South of Minas Gerais, Mantiqueira de Minas is a small hilly area, encrusted in
the state’s highest part. This coffee region is largely represented by smallholder producers.
Coffees from this region present outstanding citrus, floral and fruity notes, creamy and dense
body, intense citric acidity, evident sweetness, and prolonged finish.
Certifications: RFA (Rainforest Alliance)
European Preparation
drinking too much coffee while you are stuck working from home?
this is the ideal coffee for you – processed beautifully with pure glacier water from Pico de Orizaba Mexico’s highest mountain – you can drink freely without guilt check it out below>>>
Cup Profile
smooth sweet syrupy full dark chocolate sweet and smooth finish nice long after taste
Process
This coffee is decaffeinated using the Mountain Water Process which involves sourcing
natural mountain water from Pico De Orizaba (one of the largest mountains in mexico. The coffee is soaked and washed in clean water numerous times and then the water is passed through a caffeine filter before being re-introduced to the coffee. This natural process leaves a full flavoured coffee without any chemical residue.
