About the bean
Region: Caparaó - Minas Gerais
Altitude: 800-1500 m
Variety: Catucaí & Catuaí
Process: So-called ’natural’. Right after harvest, the cherries are dried on with the cherry intact with the soft highland breeze under the Brazilian sun.
Region: Agua de Nieves, Monobamba - Peru
Altitude: 1600-2100 m
Process: The coffee cherries are peeled of pulp and left to rest in their sugar mucilage for 24-36 h. During the rest, the sugar is dissolved during a fermentation process. Kind of like in a regular sourdough fermentation. After that, the berries are washed in fresh spring water before they are dried slowly.