NOTES OF COCOA AND WALNUT

Average: Acidity, Body and Sweetness

ROASTING

Artizan Coffee uses a complex, time-consuming and skilled process known as “split-roasting” technique for this estate coffee. One part the beans are roasted for a shorter time and a lighter color in order to highlight the delicate flavors and aromas of the coffee. The other part is slow-roasted for a longer time and darker color to add body and intensity.

About this coffee

Minas Gerais is the largest of the three major Brazilian growing regions with six micro-regions, which account for 50 percent of Brazil’s production. From this volume of coffee, we landed on a special treat traceable to a single estate in the Matas de Minas region, which is known for its rolling hills and uneven terrain lending to farms that are small to medium in size. Dutra Family started planting coffee in the region over 50 years ago and has grown the estate to nearly 2,500 acres with 10 distinct farms where coffee cherry from 3 million coffee trees is harvested by hand by more than 600 seasonal workers. While this estate seems big, it is actually relatively small to medium by Brazilian standards, which has allowed the Dutra family to focus on specialty grade, fully traceable lots for direct trade relationships.

PROCESS

Natural, Patio Drying

• ACIDITY | 2/5 ⚫⚫⚪⚪⚪

• ROAST | 3/5 ⚫⚫⚫⚪⚪

• BODY | 4/5 ⚫⚫⚫⚫⚪

• ALLERGENS: None

• OTHER | No other additives or preservatives

• MADE IN THE USA

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