Plum. Orange. Silky.
Hellio Aureglietti ("Lele") is operating his farm in the Caconde region of Brazil. This is his first year working with FAF (see "Fazenda Um") to improve his coffee qualities. We have chosen two beautiful lots: one processed natural and the other pulped natural. Side by side these two lots show the effect processing has on the taste profile of a coffee. The pulped natural coffee tastes like sweet plums with a wonderful orange twist. The mouthfeel is silky and elegant.
This method is popular in Brazil. They aim is to produce coffees with high cup quality using less water. Ripe cherries are mechanically depulped, stripping all of the skin and some of the mucalige from the beans. The coffee is then dried on patios or raised beds. The resulting cup has a noticeale increase in sweetness and body while still remaining clean of defects.