|Flavor profile||Milk chocolate, Apple Blossom, Strawberries, Rhubarb, mellow acidity and long aftertaste|
|Omni||perfect balanced for espresso and filter extractions|
Jorge Barakat became a coffee grower by chance more than 30 years ago. Despite the great challenges in his first harvest, he has already reached excellent quality standards, selling his coffee to Italian roasters, which really motivated him to continue. Over the years, he overcame the challenges of climate, water shortages and found his own way of producing what he calls dense coffees, which requires specific care, since the space between the coffee feet is smaller. Throughout the three decades of experience, the coffee grower has been learning about quality processing and seeking increasingly special experimental lots, such as this incredible one.
Brazil Paraiso that is an Anaerobic Natural fermented with limited oxygen created in a sealed environment, to process a coffee. It allows greater control over the fermentation process as the diversity of microorganisms is limited.The temperature and pH are periodically measured and maintained. After the prescribed amount of time (depending on varietal and preference), the coffee is removed from the tank and left to dry in temperature-controlled greenhouses."
Tasting profile: Milk chocolate, Apple blossoms, Strawberries, Rhubarb, mellow acidity with long lasting aftertaste.