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 (based on the Brazilian coffee index ESALQ) 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. The mill helps the individual growers maximize their return by actually using the coffee market to their advantage. At anytime producers can fix the price of their coffee. When this special lot sells at a better price in the international market as compared to the local price, the profits obtained will be split between the coffee producer and the processor. The cup is very rustic, fruited, chocolatey, and thick. I mean, this coffee has HUGE body, and the natural, somewhat earth-tones in the the flavor made me (for a second) do a double-take ... was this a natural Yemeni coffee? At the roast level I recommend, FC to FC+ (light Vienna too), the fruited notes are diminished and a gigantic bittersweet chocolate emerges. The body is undiminished by a darker roast level, and has a thick, viscous mouthfeel. This is a great choice for SO espresso (Single Origin, straight, unblended, get it?) or as a blend base. We had a different lot of Moreninha Formosa earlier in the season, and I was so impressed I wanted to get more from a later shipment to extend our offering of this coffee.