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Pe de Cedro – Brazil (pulped natural)
Pe de Cedro – Brazil (pulped natural)
Pe de Cedro – Brazil (pulped natural)
Pe de Cedro – Brazil (pulped natural)
Pe de Cedro – Brazil (pulped natural)

Pe de Cedro – Brazil (pulped natural)

Normale prijs

€8,00

  • specialty

quote

Tasting notes

Caramel — Lemon — Milk chocolate

Pe de Cedro produces coffee in line with the Best Coffee Practices and the region’s coffee traditions that gave Mantiqueira de Minas the Protected Geographical Indication (PGI) certificate. This means the estate follows environmentally friendly practices and uses the approved coffee varieties.
Unlike many of the farms in Brazil, all harvesting at Pe de Cedro is done manually. One of the essential coffee practices is processing cherries the same day of harvesting. Pe de Cedro uses a classic Pinhalense machine for de-pulping. This removes the cherry skin and basically all mucilage from the parchment. This parchment then goes to the drying patio. The quality team spreads out the parchment in a thin layer for drying. They watch over the drying process, raking the parchment regularly so the beans dry slowly and uniformly.
Once dried to a moisture level of 12%, the parchment is moved to wooden bins in the storage room. Here, the beans undergo a necessary resting period to stabilise humidity. One month later, they are sent to COCARIVE warehouses in Carmo de Minas for storage. At COCARIVE, they run various quality checks on the coffee.

Tasting notes

Caramel — Lemon — Milk chocolate

Pe de Cedro produces coffee in line with the Best Coffee Practices and the region’s coffee traditions that gave Mantiqueira de Minas the Protected Geographical Indication (PGI) certificate. This means the estate follows environmentally friendly practices and uses the approved coffee varieties.
Unlike many of the farms in Brazil, all harvesting at Pe de Cedro is done manually. One of the essential coffee practices is processing cherries the same day of harvesting. Pe de Cedro uses a classic Pinhalense machine for de-pulping. This removes the cherry skin and basically all mucilage from the parchment. This parchment then goes to the drying patio. The quality team spreads out the parchment in a thin layer for drying. They watch over the drying process, raking the parchment regularly so the beans dry slowly and uniformly.
Once dried to a moisture level of 12%, the parchment is moved to wooden bins in the storage room. Here, the beans undergo a necessary resting period to stabilise humidity. One month later, they are sent to COCARIVE warehouses in Carmo de Minas for storage. At COCARIVE, they run various quality checks on the coffee.
Country
Variaties 
BRAZIL
RED BOURBON
Region
Altitude
MANTIQUEIRA DE MINAS 
1200M
Process
Producer
PULPED NATURAL
EDSON MORIAS DE BARROS