Brazil Miki Manor late season honey treatment Kaduai flavor how? Introduction of Brazilian non-traditional Coffee

Origin: 🇧🇷 Brazil, Brazil

Producing area: ESP í rito Santo San Isprito State

Farm: s í tio Tr ê s Barras Miki Manor

Producer: Horacio

Altitude: 1100m~1200m

Production season: 2019 / 2020

Variety: Catuca í Kaduai

Raw bean treatment: Honey honey treatment

Flavor:

The ground coffee has pleasant floral and berry aromas, with the bright acidity of blackberries and California plums, with red wine-like tannins and a lingering finish.

The Mantiqueira de Minas area, located on the north side of the Serra da Mantiqueira Mountains in the south of Minas Gerais, is divided by 25 municipalities directly under the Central Government. It is officially recognized as a mark of origin because of its tradition and global reputation for producing coffee with unique sensory characteristics.

Most of the producers in the area are small farmers who run family farms, and the area is different because of its unique topography and the soil caused by the cup. The coffee from Mantiqueira de Minas reflects the dedication of the place itself and its producers. Mantiqueira has more than 8200 producers, 82 per cent of whom are small farmers, and 56000 hectares of mountains grow coffee. Most of the harvesting is still done manually, and this and other practices can keep the cultural heritage of the areas where coffee is grown alive while pursuing new flavors.

This coffee comes from Brazil's late harvest area Capalao, which is located on the border of Minas and Esp í rito Santo, with long mountains and at the foot of Capalao National Park. Compared to other producing areas, Capalao at an altitude of 1100 to 1600m is a rare high-altitude environment in Brazil. The unique microclimate has created a unique Brazilian flavor, as most of the harvest time in the area is from August to October, and some even extend to December, so these late harvested coffee often fail to catch up with Brazil's excellent cup COE selection, and miss the opportunity to be recognized by the world.

The landowner only picks ripe red coffee cherries, peels off the peel and retains as much flesh as possible, then puts the coffee fruit in a continuous air-drying box for 24 hours, so that the coffee beans can be dried quickly and retain more sugar, reducing the loss of flavor. Finally, it is placed on an African tanning bed for drying.