|Region||Tres Pontas, South Minas Gerais|
Cherry, hazelnut, chocolate. Sweet and balanced orange acidity and creamy body.
Coffee production began at the Rancho Grande Farm in 1933. Today, the farm is run by José Carlos Reis and his son Flávio (Fafa). After the coffee has been harvested it’s dried in boxes. The boxes have vented grills to allow airflow through the coffee. First cold air will be blown for 12h slowing the fermentation and then the air temperature will be increased gradually to allow coffee to dry for between 7-10 days. After drying, the coffee is rested for approximately 3-4 weeks before being milled.