小川珈琲

Brazil Cantagalo Arara Natural (Beans) 150g No.6053

Name: Brazil Cantagalo Arara Natural (Beans) 150g No.6053
Brand: 小川珈琲
SKU: 4970690079548
Price: 1425.0 JPY
Availability: InStock

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¥1,425 税込

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Product basic information

Product: Regular coffee (powder)
Ingredients: Coffee beans (raw bean producing country: Brazil)
Contents: 150g
Best before date: 12 months from date of manufacture
Storage method: Store away from high temperatures, humidity and direct sunlight.
Grinding method: Fine grind

[Taste comment]

The flavor combines the aroma of cinnamon toast, the sweetness of plums, the bitterness of soybean flour, and a texture like milk caramel.

Green bean producing country: Brazil
Producer: Cantagalo Farm
Elevation: 800-1120m
Variety: Arara
Selection: Natural

Aroma: ◆◆◆◆
Bitterness: ◆◆
Acidity: ◆◆◆
Body:

■ Sustainable coffee production

Cantagalo Farm is located in the mountainous region of the Sur de Minas area in the state of Minas Gerais, Brazil. The farm spreads across steeply sloping land, and the slope naturally creates shade. This means that the coffee trees are not exposed to strong sunlight, allowing the coffee to ripen slowly and produce sweet beans. Only about 30% of the total area is planted with coffee trees. The rest of the land is left as natural forests, and a variety of agricultural crops are cultivated, with consideration given to the natural environment. Every day, the farm works hard with passion to produce sustainable coffee, and as a member of the Brazilian Specialty Coffee Association (BSCA), they are also actively working to improve specialty coffee production techniques.

Ruby

This is a new cultivar developed in 1961 at the Brazilian Agricultural Experiment Station. It is a combination of Red Catuai and Mundo Novo. At the Cantagaro Farm, ripe red cherries are sun-dried and then processed using a traditional method called natural, in which the pulp and parchment are removed in one go.

Selection method: Natural

This method involves drying the coffee cherries after harvesting without removing the pulp, and then removing the pulp and parchment at the same time. This method is characterized by the fact that the flavor is transferred to the coffee beans by drying them with the pulp still attached.