Brazil Serra Negra

PROCESS: Natural
VARIETY: Yellow Bourbon, Catimor, Catuai and Typica
ELEVATION: 750-1,100 meters
ROAST: Light/Medium
BODY: Medium-light
NOTES: Some tart acidity and sweetness. Appreciable dried berry and fresh grapefruit flavors.

Serra Negra, or “black mountain” is a Brazilian profile that captures the most classic profile from Minas Gerais. Brazil's post-harvest processing is somewhat unique, and has been adopted largely in response to a combination of productivity, climate, and desired profile. 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.