WAIT A' BIT
LOCATION: Brazil, Cerrado Mineiro
VARIETY: Catuai, Mundo Novo
PROCESS: Natural
ALTITUDE: 800 - 1300 msl
TASTING NOTES: Chocolate, light lemon, toffee.
Coffee was first cultivated in Cerrado Mineiro in the 1970s by farmers from Paraná and São Paulo. Through a technique that corrects soil acidity (liming) and irrigation, large-scale cultivation has become possible. has around 4,500 farmers cultivating a combined area of 210,000ha. The Cerrado Mineiro presents a dry climate during the harvest period, which causes the coffee to suffer less from humidity after harvesting, allowing for a consistent drying process. The region, which covers 55 municipalities in total, achieved the Denomination of Origin in 2013 and was the first region in the country to receive this recognition.
LOCATION: Brazil, Cerrado Mineiro
VARIETY: Catuai, Mundo Novo
PROCESS: Natural
ALTITUDE: 800 - 1300 msl
TASTING NOTES: Chocolate, light lemon, toffee.
Coffee was first cultivated in Cerrado Mineiro in the 1970s by farmers from Paraná and São Paulo. Through a technique that corrects soil acidity (liming) and irrigation, large-scale cultivation has become possible. has around 4,500 farmers cultivating a combined area of 210,000ha. The Cerrado Mineiro presents a dry climate during the harvest period, which causes the coffee to suffer less from humidity after harvesting, allowing for a consistent drying process. The region, which covers 55 municipalities in total, achieved the Denomination of Origin in 2013 and was the first region in the country to receive this recognition.
LOCATION: Brazil, Cerrado Mineiro
VARIETY: Catuai, Mundo Novo
PROCESS: Natural
ALTITUDE: 800 - 1300 msl
TASTING NOTES: Chocolate, light lemon, toffee.
Coffee was first cultivated in Cerrado Mineiro in the 1970s by farmers from Paraná and São Paulo. Through a technique that corrects soil acidity (liming) and irrigation, large-scale cultivation has become possible. has around 4,500 farmers cultivating a combined area of 210,000ha. The Cerrado Mineiro presents a dry climate during the harvest period, which causes the coffee to suffer less from humidity after harvesting, allowing for a consistent drying process. The region, which covers 55 municipalities in total, achieved the Denomination of Origin in 2013 and was the first region in the country to receive this recognition.