REGION: Sul de Minas, Brazil
ALTITUDE: 920-940 masl
PROCESS: Natural Anaerobic
CUP NOTES: Chocolately, jam, caramel, blacktea, lingering sweet aftertaste
PRODUCERS: Danielle Fonseca: Danielle is a granddaughter and daughter of coffee farmers. She started managing the farm with her father in 2016, as early as 2018, when her parents moved to another city and her sister moved to Canada, she had to take over management alone. Since then, she has been working tirelessly implementing sustainable practices, improving post-harvesting methods in order to show what is most special about Fazenda da Serra’s coffee. Traceability of all steps involved in harvesting are available for all lots produced in Fazenda da Serra.
Suggested brewing method: Espresso, Daily Brew, French Press or Aeropress.