This coffee is roasted to just before 2nd crack to maximize the caramelization without char. Heavy bodied, viscous, and sweet. 

REGION         GROTA FUNDA, Serra da Mastiquerai   

PROCESS      Pulped Natural

ALTITUDE     1000-1400 MASL

CULTIVARS   Yellow Catuai

TASTING NOTES
Dark Chocolate, Nutty, Brown Sugar