The Moreninha Formosa is from Serra do Salitre, a high plain in Cerrado Miniero, Minas Gerais state. It's the same micro-region where we bought the competition-winning natural dry process Fazenda Rio Paran of Ricardo Torezan last year. At 1200 meters, the Serra do Salitre has better altitude than most of Cerrado proper, which averages 800-900 meters for coffee production. More importantly, this is a special dry-process done on raised beds ...well, screens, in the African tradition. This allows for dry air to circulate all around the coffee, evenly and thoroughly evaporating moisture from the ripe coffee cherry. And that's the second key here; ripe cherry. The owners of this mill advance 70% of the local price for coffee to growers who deliver red cherry coffee to receiving stations. The reason for receiving coffee in the form of ripe cherry is to ensure uniform processing, and to avoid the defects that usually end up on the patios in typical dry-processing. Therefore, expertise in coffee preparation is offered to the growers, and guarantees the best coffee quality. Your average decaf Brazil is a fairly neutral cup, and its main use is for decaf espresso blends, but can offer an interesting straight roast if you target the right roast level. It adds body and is a good "backdrop" in terms of roast taste. A backdrop coffee fills out the background of the cup and does not interfere with your "highlight" coffees, the ones that are going to be the exclamation point of your cup character. I think this cup is much better than a basic Brazil decaf! It holds up well to a little more roast than most decafs (I recommend FC to FC+) and has such good body and chocolate notes, with low acidity. may Brazil decafs are best saves for espresso, and mediocre as a brewed cup. But here there is a dark brown sugar sweetness lingering with mild chocolate notes.