Capim Seco - Brazil - Light
This anaerobic natural processed coffee from Capim Seco is bursting with flavor. Fruity, earthy and sweet it is as exquisite as it is exciting. This is the kind of coffee I reserve for quiet weekends when I can sip, enjoy and reflect on the complex flavors present in this exceptionally cared for coffee. My personal preference is to enjoy this as a paper drip or espresso.
Roast Level: Light
Process: Anaerobic Natural
Variety: Bourbon
Farm: Capim Seco
Ratio:
Filter - 16:1
Espresso - 1.8:1 ; 30-35s
This anaerobic natural processed coffee from Capim Seco is bursting with flavor. Fruity, earthy and sweet it is as exquisite as it is exciting. This is the kind of coffee I reserve for quiet weekends when I can sip, enjoy and reflect on the complex flavors present in this exceptionally cared for coffee. My personal preference is to enjoy this as a paper drip or espresso.
Roast Level: Light
Process: Anaerobic Natural
Variety: Bourbon
Farm: Capim Seco
Ratio:
Filter - 16:1
Espresso - 1.8:1 ; 30-35s
This anaerobic natural processed coffee from Capim Seco is bursting with flavor. Fruity, earthy and sweet it is as exquisite as it is exciting. This is the kind of coffee I reserve for quiet weekends when I can sip, enjoy and reflect on the complex flavors present in this exceptionally cared for coffee. My personal preference is to enjoy this as a paper drip or espresso.
Roast Level: Light
Process: Anaerobic Natural
Variety: Bourbon
Farm: Capim Seco
Ratio:
Filter - 16:1
Espresso - 1.8:1 ; 30-35s
Rafael Dias Pereira is a third generation coffee farmer. He owns and operates the farm Capim Seco, near the east coast of Brazil. A relatively small farm by Brazilian standards, Capim Seco stretches 35 hectares (almost 90 acres). Pereira focuses on quality and upholding his family’s values of hard work and consistency. The proof comes through in the cup!
Natural processed coffees are allowed to dry with the fruit on the seed, this can yield complex, fruity and earthy flavors. Anaerobic processing involves sealing the cherries in air-tight barrels for a period of time prior to drying; when properly executed this extra step tends to increase the perception of fruit flavors, acidity and the body of a coffee.
