Brazil MWP Serra Negra

PROCESS: Pulped Natural, MWPVARIETY: Common Brazilian VarietiesELEVATION: 750-1,100 metersROAST: MediumBODY: LightNOTES: Sweet and tart with kahlua and pecan flavors Like the Honey process, Brazilian Pulped Natural processing relies on the removal of the cherry skin and a portion (but not all) of the fruit mucilage to create its signature flavor profile and mouthfeel. The coffees are depulped and then dried in their remaining mucilage for a period of up to two weeks. Patios are the most common drying surfaces. Our water-processed decafs are done in a facility in Mexico called Descamex. In order to remove the caffeine in this process, green coffee is soaked in a water solution, which removes both the caffeine as well as other solubles in the coffee (flavor compounds, for instance). The water is removed from the seeds and run through a special filter that captures caffeine molecules and allows them to be strained from the solution. The solution—now containing flavor compounds but no