ROAST & PROFILE
Brazil
REGION
Minas Gerais
ALTITUDE
950 - 1150
TASTING NOTES
toasted barely, cocoa, crème brûlée
VARIETAL
Mundo Novo, Catuai, Acaia
PROCESS
Pulped Natural
ROAST LEVEL
Fazenda Palmital
Fazenda Palmital is located in the southern part of the Minas Gerais in the Serra do Pau D’Alho mountains. The farm has been owned and operated by the same family for over a hundred years and most of the workers at the farm share some form of generational relationship with working he land. These days 35% of the farm’s land is protected forest land, allowing for local wildlife to flourish and the farm’s energy needs are met entirely by solar power. The farm also houses its workers and ensures that their picking wages rise as the market price of the coffee does but that it won’t come back down should the market price do so.
The farm has seen a good amount of re-investment in recent years into mechanised farming processes. It now has drones for inspecting crops, and tractor pulled raking units, but these only work on more accessible land, and many workers are still required for harvesting steeper farmland.
Pulped Natural Coffee
Pulped Natural coffee is very similar to other types of coffee processing, such as natural and honey processes. Pulped natural involves removing the outer skin of the coffee fruit and allowing the beans then to dry with fruit mucilage still attached. The sugars in this fruit then impart a rich and sweet body to the coffee. It is key, when making pulped natural coffee that the beans dry thoroughly without fermenting, as the goal is to add body, but not a funky, boozy fermented flavour that some coffees have.
The Flavour
This coffee has a rich and sweet, roasted flavour. Like toasted barley or scorched rice, backed up by a cocoa powder chocolate flavour with a caramelised sugar sweetness, like the top of a crème brûlée. It’s a magnificent espresso and works well when blended with a slightly fruitier coffee to offer a complexity of flavour.


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