Brazil Marcio Custodio Red Catuai - Static Dryer Special Fermentation
The Brazil Marcio Custodio Red Catuai - Static Dryer Special Fermentation coffee is a unique and premium coffee variety that comes from Brazil. It's cultivated by Marcio Custodio, a recognized producer known for his dedication to quality and innovative processing methods. The coffee is made from the Red Catuai variety, a popular coffee cultivar known for its rich and robust flavor profile.
One of the key features of this coffee is its special fermentation process. Unlike traditional methods, this coffee undergoes a static drying process where the coffee cherries are allowed to ferment in a controlled environment. This technique enhances the coffee's natural flavors and aromas, resulting in a more complex and nuanced cup.
The flavor profile of the Brazil Marcio Custodio Red Catuai coffee is typically rich and layered. Expect notes of ripe fruit, such as berries or stone fruits, along with a subtle sweetness reminiscent of caramel or chocolate. The coffee also has a smooth, velvety body and a pleasing acidity that balances the overall taste.
This coffee is often preferred by connoisseurs and specialty coffee enthusiasts who appreciate its unique processing method and the distinct flavor profile it creates. It's suitable for various brewing methods, whether it be a pour-over, French press, or espresso, each method bringing out different aspects of its complex character.
Overall, the Brazil Marcio Custodio Red Catuai - Static Dryer Special Fermentation coffee is a testament to the innovation in coffee processing and the rich coffee culture of Brazil. It's a delightful experience for those seeking to explore beyond the conventional flavors of coffee.
Full name: Brazil Marcio Custodio Red Catuai Static Dryer Special Fermentation
Country: Brazil
Farm: CETEC
Producer: Marcio Custodio
Region: Sul de Minas, Itumirim
Process: Natural
Altitude: 920-940 masl
Varietals: Red Catuai
Drying Method: Static dryer
This coffee will begin to hit its peak flavour around 4-6 days AFTER the roast date.