Certification/Grading: Natural
Roast: Medium
Tasting Profile: Elegant, smooth cup with cocoa notes
Grower: Fazenda Santa Barbara, San Francisco, Santo Antonio
Variety: Catuai and Mundo Novo
Region: Parana and Sao Paulo, Brasil
Altitude: 750-1,050m
Soil Type: Volcanic loam
Process: Pulped natural and dried in the sun