We’re don’t usually pay much attention to pulped natural coffees from Brazil, but this one really knocked our socks off. Headed by Adolfo Henrique Vieira Ferreira, a 4th generation coffee farmer, Fazenda Passeio focuses not only on producing the best coffee they can, they invest in the local workforce by providing schooling, job training, and environmental education.This coffee is exceptionally clean for a pulped natural — certainly the result of the extra care taken during the harvest and processing stages. Unlike many coffees from this region, Fazenda Passeio hand-picks and pulps the coffee the same day to avoid any possible over fermentation. The coffee is then dried partially on the patio and then finished by a mechanized drier before being rested for a 45-60 day period. After the rest they perform a final sort to weed out any defects. We are tasting things like blueberry, nougat, and red grape, and the cups changes noticeably as it cools becoming very sweet and complex with a well structured acidity.
at espresso - very syrupy, cherry cola notes, and it holds up great to milk or other additions.
Region – Minas Gerais Varietals – Yellow Catuai, Mondo Novo, Acaia Process – Pulped Natural