I received a lot of beans from the region of Pedralva in Brazil. There is a lot of coffee grown in this region, but these beans come from relatively small farms (compared to the massive industrial farms of Brazil) Most of the beans are hand picked meaning which means better quality control and separation of ripe and under ripe fruit. The farms are at roughly 1300 meter’s elevation, considerably lower than the coffee I have been roasting from Africa (~2000m), but still similar cultivars.
I have been roasting this lot darker (Full City +) for that classic South American rich bittersweet coffee flavor. It makes an admirable espresso, but I have been drinking this mainly as a drip coffee; very versatile.
