Raisin coffee is a term for dry-processing, where the coffee is allowed to dry (partially or wholy) on the tree, before it is picked. It is only possible in a few coffee growing areas where the weather changes dramatically, where the dry season starts when the coffee is ripe on the tree. In the past, picking dried coffee from the tree was reserved for the end of the season, when all coffee cherries, ripe or not, dried or not, are "strip-picked" off the branches indiscriminately. This is called the Repela, or Rebusca in some places, the final harvest, and the quality of this coffee is very low. But a true Raisin coffee is picked with care, choosing only uniformily "tree-dried" cherries that have a raisin-like brown appearance. The cherries are then carefully sorted to remove defect or under-ripe coffee. A true Raisin coffee takes a lot of work. We have two lots from Brazil, one that is a special project on a designated plot of a larger fazenda, the Brazil Moreninha Formosa Raisin Coffee Microlot. The other is from a very large coffee farming operation, not a micro-lot at all: Brazil Ipanema Tree-Dry Process. The fruity flavors associated with tree-dry coffee, from the longer contact the fruit and skin has with the coffee seed inside, is much more apparent in the Moreninha, but both feature heavy body, low acidity, chocolate roast taste, and a very pleasurable tasting experience. As for the roast level, I really tried to push the Ipanema right up to the Full City+ level with a few snaps of second crack heard as the beans hit the cooling tray, this ended up being nearly 450 degrees by thermoprobe. For the Moreninha I wanted to ensure that the fruitiness was still evident so I ended those batches safely in the Full City range at 445 degrees. Since I was roasting slightly smaller batches than normal the roast times were right around 14 minutes.