Regular Brazil Cerrado

Brazil's hot and rainy summers that give way to cool, dry winters — the key to its production of high-end Arabica coffee. Most Brazilian coffees are natural (unwashed) processed.  This means that after the cherries are picked, the outer skin and pulp is not removed, but left on to dry imparting a distinct sweetness.  These coffees are known to have smooth, sweet, body with complex flavors often nutty with low acidity.  Acidity: Medium Aroma: Roasted hazelnut butter Body: Medium Milling Process: Pulped Natural Tasting Notes:  Milk chocolate, raisin, roasted peanuts The growing altitude is 1,200 meters above sea level.  The varietals are Mundo Novo, red and yellow Catuai, Topazio, Catucai, and Acaia. The harvest period is July - September.