Brazil Dry Process Pedra Branca

This coffee comes to us from the region of Pedralva, in the Mantiqueira micro region, an area that boasts over 2000 smaller farms. At 30+ hectares each, the farm sizes aren't "small" when comparing with the small holder farms we buy from in Colombia for example. But they're small for Brazil, home to massive estates with fully mechanized harvesting operations. Many of the farmers in Pedralva still do some manual harvesting, which means more control  over separation of ripe and underripe cherry. This particular lot is from Pedra Branca, a processing facility that was erected as part of a quality-focused initiative providing the local farmers state of the art processing infrastructure where they can process smaller batch sizes. The facility is equipped to produce both pulp-natural and dry-processed coffees, this being the latter. The farms are located around the Pedra Branca mountians, plantings in the 1300 meter range and planted mainly in Red and Yellow Bourbon and Catuai. We found that the cup profile tastes the most settled with at least 48 hours.