Brazil Gabriel Wagner

Semi-sweet Chocolate, Peanut Butter Cookie with Creamy Nut Accents, full body, low acidity and a Bitter Sweet finish.

A classic Brazilian offering, this is our go-to for a smooth, savory cup. Its low acidity and creamy cocoa/nut accents make it an excellent choice for a rich black coffee or a perfect base that works great with milk.

• ROAST LEVEL - Dark
• SWEETNESS - High
• ACIDITY - Low
• BODY - High

GROW REGION
This coffee is from Gabriel Wagner and Patricvia Carvalho, a father/daughter team who manage their century-old family farm, Sao Jose in Brazil's Mantiqueira de Minas growing region. This area boasts modest altitudes for Brazil, and the farm is on a relatively steep-sloped grade that goes from 950 meters above sea leve up to about 1300 meters.

HARVEST PROCESS
The coffee is pulp natural processed, which means the cherry is removed before drying, and then the seeds are dried with some of the fruit mucilage intact. Pulp natural coffees produce a bit more chaff than washed coffee when roasting, but they also tend to be more refined than dry process coffees from Brazil.