BRAZIL MATA DE MINAS | UNROASTED GREEN COFFEE

Body: Light
Acidity: Medium
Process: Pulped Natural
Moisture: 10.40%

Tasting Notes:
Bakers Chocolate
Mandarin Orange
Roasted Almond

Brazil’s massive coffee production volume is made possible by the country’s relatively flat terrain and distinct wet and dry seasons. That means huge amounts of cherry can quickly be harvested and processed with the natural method. However, Brazil has made a name for itself with the pulped natural process, and the outstanding results that come with this unusual method.

The pulped natural process, locally known as Cereja Descascado, was pioneered in Brazil around 20 years ago. Pulped natural lies at the intersection of natural and washed processing. Instead of drying the cherries whole ­– which takes longer ­– or washing away all the fruit matter – which takes more effort – the pulped natural process only removes some pulp.

Pulping the cherries before drying brings up the acidity content that leans towards the citric spectrum, with delicate floral fragrances and lighter body. The thin mucilage layer that coats the beans during the drying process not only protects them from exposure and defects, but also adds some sweetness and a variety of flavor nuances to the coffee. These include sugar cane, milk chocolate, and hazelnut, with an overall rich flavor and clean cup profile. Brazil Pulped Natural coffee is versatile and suitable for any blend composition because it enhances all attributes while keeping the flavor profile well balanced.