Brazil Aracaçu Topazio Microlot

Produced as an experiment with Dionathan Almeida, 2024’s World Cup Tasting Champion, this coffee is a study in varietal expression as well as processing.

Cherries are picked ripe, and then defined by maturation at collection via a laser colour sorter.

Cherries are then placed in an area that is most temperature stable, under shade of banana and mango trees to protect form the direct heat of the sun.

Cherries are covered with banana leaves for 72 hours. undergoing regular checks.

Taken to concrete patios and dried, after 12 days, they should reach 16% moisture.

New scientific research conducted on the farm showed that this is the crucial point at which gasses are exchanged between the cherry and the husk influencing the ‘natural’ flavour.

Cherries are bulk bagged, and rested for 30 days in a conditioning room to extend this process as much as possible.

After 30 days, the coffee is finished to export moisture levels.