Sul Minas-Brazil-Natural Process

84 points. AROMA/FLAVOR: Apricot, fruity, vanilla. ACIDITY: Mild citric. OTHER: Nice, robust body. Classic, clean, sweet Brazilian Natural profile.

The "natural" process is the most common in Brazil, and makes these coffee beans popular for espresso blends because of its ability to provide floral hints and rich crema. In the natural process, coffee cherries are harvested and dried directly under the full sun in large concrete patios or mechanical dryers. Neither the skin nor the coffee cherry pulp (mucilage) are removed by means of water or fermentation. The coffee cherries dry and ferment like raisins and provide thier characteristic flavor and aroma. The drying is done over a 7-10 day period, until 11% moisture content is reached. After drying, the coffee is kept in wooden silos at the farm's warehouse for resting (reposo).

Notes/Photos-Invalsa