Certification/Grading: Natural Roast. Profile: Medium, refined taste with notes of chocolate. Origin: Fazenda Santa Barbara, Sao Francisco, Santo Antonio, Parana and Sao Paulo, Brazil. Altitude: 750-1050 m. Soil: Volcanic Loam. Method: Pulped Natural and Sun-dried. It has a medium, refined taste with notes of chocolate that is sure to please any coffee lover. Grown in the volcanic loam soil of Brazil's Fazenda Santa Barbara, Sao Francisco, Santo Antonio, Parana, and Sao Paulo regions at an altitude of 750-1050 m, this coffee is pulped naturally and sun-dried to perfection. Enjoy a smooth and flavorful cup every time!
