Brazil Cerrado Natural Carmo do Paranaiba Paraiso - coffee beans

Crema and coffee taste
Arabica Brazil Cerrado Carmo do Paranaiba Paraiso is a coffee with a strong cocoa content, but also with a pleasant chocolatey and intoxicating caramel taste. It also has a very subtle freshness of nuts and red fruits. We recommend brewing the coffee in a filter or moka pot, the cold brew method is also very suitable.
Origin of coffee

You may not have known that the Cerrado region of Brazil, or more specifically the Carmo do Paranaíba area, is one of the most important and famous coffee producing areas. What you do know is that coffee from high altitude and tropical climates is generally absolutely delicious. Cerrado Carmo do Paranaiba Paraiso Arabica Brazil is just such a coffee, and we recommend you to get to know it in detail.
Carmo do Paranaiba is characterised by an alternation of dry and wet seasons, which allows farmers to plan the harvesting and processing of coffee with optimal conditions in mind. Santa Cecilia boasts a complete infrastructure allowing efficient harvesting and export. The typical method of coffee processing in this area is the natural dry process. The coffee cherries are dried whole, which gives the beans a richer flavour profile.
The whole process begins, of course, with the harvest, when workers bring the fully ripe fruit of the coffee trees from the plantations. They are often hand-picked to ensure top quality. They are then spread out on raised beds or concrete surfaces where they are exposed to direct sunlight. During the drying process, the cherries are regularly rotated to prevent mould and ensure even drying. This process can take several weeks, during which time the grapes retain the sweetness and aroma of the cherry flesh.
A unique aspect of the natural method is the natural fermentation that takes place when the pulp and the grain come into contact. This fermentation gives the coffee its characteristic sweet, fruity and full-bodied notes. For coffees from the Cerrado region, this process often results in notes of red fruit, brown sugar and chocolate.
Once the optimum moisture content (around 11-12 %) has been reached, the cherries still need to be cleaned of dried skins and pulp. In farms such as Santa Cecilia, this step is carried out using modern machinery that guarantees high efficiency and precision. The beans are then carefully sorted by size, density and colour to remove any defective pieces and ensure that the final coffee is 100% quality. After processing and sorting, the coffee is stored in climate-controlled conditions. Santa Cecilia Farm has on-site warehouses, which minimises delays between processing and delivery. The coffee is loaded into containers at the farm, ready for export.
In summary, the owners of Santa Cecilia Farm pay great attention to the sustainability of their business, to the extent that they have set aside 30 percent of the farm's land for protected forests and reservoirs. They also participate in the SEMEAR project and have planted more than 127,000 native trees since 2012. This coffee has queued at least five times when the flavours were shared. It has such a rich profile that you'll want to indulge again and again. You'll find not only cocoa and chocolate, but also caramel, nuts and red fruits. Santa Cecilia Farm knows how to grow a real treat. They use a natural method to process the coffee beans, preserving their depth and fullness. Place of origin:
Brazil

Species:
Blend

Countryside:
Cerrado, Carmo Paranaiba

Sea level f. m.:
1100m

Taste:
Chocolate, Caramel, Red fruit

Processing:
Dry