Brazil — Jamilson Cezati
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About this coffee
Grown at 950 masl at the base of Parque Estadual do Forno Grande, this lot challenges the idea that altitude is the variable that most affects quality. Instead, the diversity of the farm’s soil microbiome (shaped by its surrounding tropical habitat) plays a huge role in the quality of the crop.
Brazil is widely associated with natural processing, largely due to its ideal climatic conditions: dry, sunny weather during harvest allows cherries to dry reliably on the tree or across expansive patios. Semi-washed lots are less common. By removing part of the mucilage before drying, this approach lands in a middle ground – holding onto Brazil’s familiar chocolate and nut profile while introducing a balance of body and acidity.
