Origin
About this lot
On the contrary . And that’s good. We wanted to release a non-Brazilian Brazilian, but what we got is a Brazilian in a premium version! A coffee that has it all: lots of chocolate, a thick but smooth and pleasant body, and a light, sweet-fruity note reminiscent of wild strawberries. How did this happen? By selecting the right variety for the right processing method! Here’s how it happened: The Oeiras variety was developed at the Federal University of Viçosa in collaboration with the national organization EPAMIG, using genes derived from a cross between the Red Caturra and Timor varieties. Our Oeiras tastes somewhere between Mundo Novo and Red Catuai – that is, lots of chocolate notes on the one hand and juiciness on the other. Oeiras cherries were fermented – in this process, selectively harvested cherries were wrapped in black foil and fermented for 96 hours in an anaerobic environment.