Redcab® Brew

COUNTRY: Brazil

CULTIVAR: Bourbon, catimor, caturra, and typica

ELEVATION: 900-1,200 masl
PROCESS: Natural

FARM INFO
Most Brazilian coffees are processed using natural and pulped natural processes, meaning the coffee is dried with all or a large amount of fruit on the bean. This process imparts sweet, fruity notes and produces a creamy body. The result is a well-balanced, nutty, chocolatey profile with low citric acidity and smooth body — a universally enjoyable cup that has become famous the world over.