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The Roastery

Brazil MWP Serra Negra

Brazil MWP Serra Negra

Regular price $14.95 USD
Regular price Sale price $14.95 USD
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PROCESS: Pulped Natural, MWP
VARIETY: Common Brazilian Varieties
ELEVATION: 750-1,100 meters
ROAST: Medium
BODY: Light
NOTES: Sweet and tart with kahlua and pecan flavors

Like the Honey process, Brazilian Pulped Natural processing relies on the removal of the cherry skin and a portion (but not all) of the fruit mucilage to create its signature flavor profile and mouthfeel. The coffees are depulped and then dried in their remaining mucilage for a period of up to two weeks. Patios are the most common drying surfaces.

Our water-processed decafs are done in a facility in Mexico called Descamex. In order to remove the caffeine in this process, green coffee is soaked in a water solution, which removes both the caffeine as well as other solubles in the coffee (flavor compounds, for instance). The water is removed from the seeds and run through a special filter that captures caffeine molecules and allows them to be strained from the solution. The solution—now containing flavor compounds but no caffeine—is then reintroduced to the green coffee seeds, which reabsorb the soluble materials. The coffee is then dried once more, and prepared for reexport.

Brazil's post-harvest processing is also somewhat unique, and has been adopted largely in response to a combination of productivity, climate, and desired profile: Pulped Natural and Natural processing still dominates the industry here. Pulped Natural coffees are depulped and allowed to dry with their mucilage still intact; while Naturals are typically either dried on the trees before harvesting (called Boya) or picked and laid out on patios in order to finish drying before being hulled. Both processes tend to lend the coffees a nutty creaminess that has a more tempered fruit tone than the bright and acidic Washed or even Honey coffees we see elsewhere from Mesoamerica.

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