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BRAZIL | Fazenda Cachoeira da Grama | Yellow Bourbon | Anaerobic Natural
Lindolpho de Carvalho Dias has been a finalist in the Brazilian Cup of Excellence five times! So we think he knows what he's doing when it comes to producing great coffee.
His family has owned Fazenda Cachoeira da Grama since 1890, and unlike many farms in Brazil, everything is done manually, from planting and pruning to harvesting and processing. Social and environmental sustainability are considered very important by the family, and Gabriel (Lindolpho's son) developed a program of planting native species to improve the natural ecology. The farm also has a school for the children of the employees and a regulation size soccer field!
This coffee was anaerobically fermented for 96 hours before being sundried as whole cherry. The resulting coffee is sweet and rounded with notes of milk chocolate, melon, stone fruit, honey, and a creamy mouthfeel.
His family has owned Fazenda Cachoeira da Grama since 1890, and unlike many farms in Brazil, everything is done manually, from planting and pruning to harvesting and processing. Social and environmental sustainability are considered very important by the family, and Gabriel (Lindolpho's son) developed a program of planting native species to improve the natural ecology. The farm also has a school for the children of the employees and a regulation size soccer field!
This coffee was anaerobically fermented for 96 hours before being sundried as whole cherry. The resulting coffee is sweet and rounded with notes of milk chocolate, melon, stone fruit, honey, and a creamy mouthfeel.
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BRAZIL | Fazenda Cachoeira da Grama | Yellow Bourbon | Anaerobic Natural
BRAZIL | Fazenda Cachoeira da Grama | Yellow Bourbon | Anaerobic Natural
Lindolpho de Carvalho Dias has been a finalist in the Brazilian Cup of Excellence five times! So we think he knows what he's doing when it comes to producing great coffee.
His family has owned Fazenda Cachoeira da Grama since 1890, and unlike many farms in Brazil, everything is done manually, from planting and pruning to harvesting and processing. Social and environmental sustainability are considered very important by the family, and Gabriel (Lindolpho's son) developed a program of planting native species to improve the natural ecology. The farm also has a school for the children of the employees and a regulation size soccer field!
This coffee was anaerobically fermented for 96 hours before being sundried as whole cherry. The resulting coffee is sweet and rounded with notes of milk chocolate, melon, stone fruit, honey, and a creamy mouthfeel.
His family has owned Fazenda Cachoeira da Grama since 1890, and unlike many farms in Brazil, everything is done manually, from planting and pruning to harvesting and processing. Social and environmental sustainability are considered very important by the family, and Gabriel (Lindolpho's son) developed a program of planting native species to improve the natural ecology. The farm also has a school for the children of the employees and a regulation size soccer field!
This coffee was anaerobically fermented for 96 hours before being sundried as whole cherry. The resulting coffee is sweet and rounded with notes of milk chocolate, melon, stone fruit, honey, and a creamy mouthfeel.
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Original: $17.00
-65%BRAZIL | Fazenda Cachoeira da Grama | Yellow Bourbon | Anaerobic Natural—
$17.00
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Description
Lindolpho de Carvalho Dias has been a finalist in the Brazilian Cup of Excellence five times! So we think he knows what he's doing when it comes to producing great coffee.
His family has owned Fazenda Cachoeira da Grama since 1890, and unlike many farms in Brazil, everything is done manually, from planting and pruning to harvesting and processing. Social and environmental sustainability are considered very important by the family, and Gabriel (Lindolpho's son) developed a program of planting native species to improve the natural ecology. The farm also has a school for the children of the employees and a regulation size soccer field!
This coffee was anaerobically fermented for 96 hours before being sundried as whole cherry. The resulting coffee is sweet and rounded with notes of milk chocolate, melon, stone fruit, honey, and a creamy mouthfeel.
His family has owned Fazenda Cachoeira da Grama since 1890, and unlike many farms in Brazil, everything is done manually, from planting and pruning to harvesting and processing. Social and environmental sustainability are considered very important by the family, and Gabriel (Lindolpho's son) developed a program of planting native species to improve the natural ecology. The farm also has a school for the children of the employees and a regulation size soccer field!
This coffee was anaerobically fermented for 96 hours before being sundried as whole cherry. The resulting coffee is sweet and rounded with notes of milk chocolate, melon, stone fruit, honey, and a creamy mouthfeel.
