honey, hazelnut, caramel, peach, cherry, mandarin, cinnamon

Marcelo inherited his passion for coffee from his father, João, a farm worker. After graduating in 2000, Marcelo became a technical manager in 2001 for Flávio Márcio Ferreira, a producer in the São Gotardo region. Recognizing his entrepreneurial spirit, Flávio partnered with Marcelo in 2010 to create their first specialty coffee farm in Campos Altos Olhos D'Agua. Today, Marcelo is a producer and administrator of Bioma Café, a company focused on the sustainable production of specialty coffees.

process

Cereja Descascado is a Portuguese term used in Brazil to describe a process where coffee cherries are depulped, meaning the outer skin is removed, but some or all of the mucilage (the sugary layer surrounding the bean) is left intact during drying. This process is very similar to the Honey Process, which is distinguished by the amount of mucilage left on the bean, which influences the level of sweetness and complexity of the coffee.

profile

This Arara variety coffee grown in Minas Gerais, Brazil, and processed through the Cereja Descascado process offers a natural sweetness with notes of honey, caramel, and peach. It is distinguished by a silky and balanced body, with a delicate tangerine acidity and subtle touches of cinnamon and hazelnut.

image: texture of a sugar crystal. (sem), from © science photo library limited