Great for Drip & Espresso.
Dark Chocolate, Brown Sugar, Hazelnut, Raisin
The pulped natural process, locally known as Cereja Des- cascado, was pioneered in Brazil around 20 years ago. The method lies at the intersection of natural and washed pro- cessing. Instead of drying the cherries in their whole form – which takes longer – or washing away all the fruit matter – which takes more effort – the pulped natural process only removes some pulp. The pulped natural method leaves a thin layer of mucilage on the beans before setting the cof- fee out to dry.
Pulping the cherries before drying brings up the acidity content that leans towards the citric spectrum, with deli- cate floral fragrances and lighter body. The thin mucilage layer that coats the beans during the drying process not only protects them from exposure and defects but also adds some sweetness and a variety of flavor nuances to the coffee. These include sugar cane, milk chocolate, and hazel- nut with an overall rich flavor and clean cup profile.
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