Candied Berries. Hazelnut. Smooth.
||Alto Caparaó, Brazil
||1300 – 1400 Meters
We have visited Clayton Barrossa last year and were extremely impressed about the quality farming he practises in one of the most beautiful locations in Brazil. His work centers around sustainable farming and to bring out the best in his coffees.
We have chosen 3 nano-lots from Ninho Da Águia - all very special and complex. Flavours range from biscuits, roasted almonds to ripe fruits and strawberry notes. The coffees are sweet and smooth with a velvety mouthfeel.
Located in Minas Gerais at one of Brazil’s national wonders, Pico da Bandeira, the coffee beans grow in high altitude, which gives the cup of coffee a more acidic, aromatic, and flavorful taste. Only fully ripe cherries are picked by hand, sorted, and gently dried on raised beds. The drying period is between 20 – 30 days to create an even consistency throughout the bean and to fully develop its aroma.