Brazil - Guariroba's "Floral"
Tasting experience: Lavender, Almond Cake, Silky
Country: Brazil
Continent: South America
Farm/Lot: Guariroba, Cup of Excellence 2016, 2018
Roast: Light
Process: Aerobic
Varietal: Pink Bourbon
Elevation: 1,100 MASL (meters above sea level)
Notes from Ocafi:
Aerobic Route – First, we perform hydraulic separation and remove the pulp while preserving as much mucilage as possible. The coffee is then placed in a box with introduced oxygen for approximately 36 hours, allowing aerobic microorganisms to work. Drying takes place on raised beds for about 30–40 days.
Tasting experience: Lavender, Almond Cake, Silky
Country: Brazil
Continent: South America
Farm/Lot: Guariroba, Cup of Excellence 2016, 2018
Roast: Light
Process: Aerobic
Varietal: Pink Bourbon
Elevation: 1,100 MASL (meters above sea level)
Notes from Ocafi:
Aerobic Route – First, we perform hydraulic separation and remove the pulp while preserving as much mucilage as possible. The coffee is then placed in a box with introduced oxygen for approximately 36 hours, allowing aerobic microorganisms to work. Drying takes place on raised beds for about 30–40 days.
Tasting experience: Lavender, Almond Cake, Silky
Country: Brazil
Continent: South America
Farm/Lot: Guariroba, Cup of Excellence 2016, 2018
Roast: Light
Process: Aerobic
Varietal: Pink Bourbon
Elevation: 1,100 MASL (meters above sea level)
Notes from Ocafi:
Aerobic Route – First, we perform hydraulic separation and remove the pulp while preserving as much mucilage as possible. The coffee is then placed in a box with introduced oxygen for approximately 36 hours, allowing aerobic microorganisms to work. Drying takes place on raised beds for about 30–40 days.