Roasted - Brazilian Pulped Natural
BRA-PN-0.5R-FCR
$20.07
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About the bean
This lot from Brazil’s Bioma Café and producers Marcelo Nogueira Assis and Flávio Márcio Silva, was cultivated on the 1,200 m Campos Altos plateau. Cherries grown here ripen slowly through defined seasons; cover crops, on-farm compost (now most of their soil nutrition), and large stretches of preserved native vegetation that works to keep the biome aligned with the coffee, not against it.
Skin off, mucilage on: pulped-natural Red Catuai trades the volume-Brazil formula for clarity. In the cup: caramel and cocoa, roasted nuts and hazelnut, a thin line of dried fruit and soft citrus. Medium body, even structure, a finish that stays sweet. This Brazil holds its sweet brightness across espresso, drip, or simple single origin, and maintains its flavour in hot or iced preparations. And that’s why we’ve got this pick on repeat.
Caramel. Cocoa. Hazelnut. Dried Fruit & Spice. Sweet. Nutty & Well-Balanced.
QUICK NOTES
REGION: Cerrado Mineiro
PRODUCER: Bioma Café
PROCESS: Pulped Natural
VARIETAL: Red Catuaí
GRADE: Screen 15+
ALTITUDE: 1,200 masl.
CUPPING SCORE: 85.5 (a score of 80 points or above on a 100-point scale is graded “specialty”)
PRODUCER: Bioma Café
PROCESS: Pulped Natural
VARIETAL: Red Catuaí
GRADE: Screen 15+
ALTITUDE: 1,200 masl.
CUPPING SCORE: 85.5 (a score of 80 points or above on a 100-point scale is graded “specialty”)
BEST FOR: Espresso, Drip, and French Press
ROAST RECOMMENDATION: Medium. For an explanation of our different roasts, please see here: http://greenbeanery.ca/pages/roasting-chart.
ROAST RECOMMENDATION: Medium. For an explanation of our different roasts, please see here: http://greenbeanery.ca/pages/roasting-chart.
Beyond the Bean
Brazil’s pulped natural process, also known as the “peeled cherry” method, involves removing the outer layer of the coffee cherry before drying with most of the mucilage still intact. A hybrid approach that combines the wet with the natural process to maximize the clarity of the former and the body and sweetness of the latter, more time and effort typically goes into producing the quality this method is prized for.
