To let the berries dry on the trees 3-4 weeks after the harvest is ripe is controversial and odd. And something that few microclimates in the coffee world allows.
But Marcos does, with the horns metaphorically glimmering at the temples.
This small part of the farm is his child. The coffee that comes from here is his baby.
Coffee trees grow almost completely wild, in a terrain with native rainforest (the last remaining on the farm). It is stunningly beautiful and it is difficult to find similar wild-growing coffee outside Ethiopia.
The harvest is extremely small, but the coffee is better in the sweetness and richness.
Origin: Mococa, Sao Paulo, Brazil
Size: 6 ha
Altitude: 1050 masl
variety: Red Bourbon
Process: Coffee berry dries 3-4 weeks still on the trees and picked when they look like dried raisins. Maximum of coffee berry sweetness is transported into the actual bean.
Taste Description: Aroma and taste of dark chocolate, prunes and raisins. Delicate vinous fruit acidity with medium intensity, ending with a long finish.
Brewing Tip: Tastes good in all existing brewing methods, but is highly recommended for espresso, or other brewing methods, which brews with some kind of pressure.
More information about the coffee at the roastery
Johan & Nyström (swedish only)
Supplied in 250g bags
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