CLEMENTINE AND RED CHERRY WITH HAZELNUT, NUTMEG AND A SWEET PRALINE BODY
region: Tres Pontas, Sul de Minas
variety: Yellow Bourbon
process:natural|Gilberto has also introduced static drying boxes to help with developing the flavour profile of his coffees. Coffee allowed to dry on the patio for 3 – 4 days. After this, they are then taken to the static boxes which hold about 30 bags of green coffee in natural cherry. From here they then undergo 3 days of cold air followed by 3/4 days of warm air to dry the coffees down to 11% moisture.