Procaffeinating (n.) the tendency to not start anything until you’ve had a cup of coffee
From Fazenda Paraíso’s plot named Cedro, at an altitude of 1115 masl, we get this red catuaí 144, produced by Vitor Marcelo Barbosa and his family.
€10.10 – €30.65
The coffee cherries were hand picked in August, when fully ripe, and naturally fermented in bags for 24 hours in the shade of flamboyant trees.
After this light fermentation the cherries were dried in African beds.
Due to its natural post-harvest processing the coffee results in a very sweet cup, with notes of caramel and chocolate and a slight citric acidity.
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