Region: Fortaleza de Minas
Process: Pulped Natural
Producer Sebastiao Curimbaba is one of the co-owners of the Curimbaba group and has been producing for over 30 years.
This classic Brazillian microlot comes from his 210 hectare farm, Fazenda Chapadа̃o. The coffee is semi-pulped and sun-dried on concrete patios as is common in Brazil.
The coffee variety, Topazio, was developed in Brazil back in the 1960s as a hybrid of the Red Catuai and Mundo Novo varieties.
The Topazio summarises the strengths of both varieties - the full body and sweetness of the Red Catuai and the disease resistance and high yields of the Mundo Novo variety.
This microlot from Sebastiao Curimbaba reminds us of a classic Brazillian microlot with flavours of candied hazelnuts and milk chocolate.
Roasted for all brew methods from espresso to stovetop, pour over to plunger.