Brazil Dry Process Sítio da Pedra

Sítio da Pedra is located in the Pedralva region of Minas Geraís' Southern region. The farm is situated in the rolling Mantiqueira de Minas mountainside, topping out at 1200 meters and planted in a few different coffee varieties, including this separation of Yellow Bourbon. Farmer Luciano José Braga and his sons have managed the farm for several decades, and represent the 2nd and 3rd generation to work this land. This particular lot was dry processed, but they employ other methods too, like pulp natural, and anaerobic. The climate in the area is ideal for producing naturals and this lot exemplifies this, producing a bodied, bittersweet cup that's very versatile in the roaster and in brewing too. Like most Brazilian coffees the cup quality is bolstered significantly with rest after roasting. We prefer at least 48 hours!