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 a couple years back. 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 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. Expertise in coffee preparation is offered to the growers via the mill, and guarantees the best resulting cup quality and better prices to the farmer. The cup is very rustic, fruited, chocolatey, and thick. I mean, this coffee has dense, big body. And the natural, somewhat earthy-tones in the the flavor made me (for a second) do a double-take ... was this a natural Yemeni coffee? No, the flavor is quite different, but it has that level of exotic, "wild" character. The chocolate character depends on the roast. At a C+ roast, it is quite nutty, and a long slow FC+ roast has a dense bittersweet character. In all cases, this is a low acidity cup.