The great Brazilian tradition in growing and processing coffee is full confirmation with this exceptional variety. The peculiarity of the Cerrado Santos is, in fact, also due to the processing according to an ancient method that involves washing of cherries, without being dried in the sun, go directly to roasting. Grown in the region called "Cerrado" is distinguished by its softness and the soft and gentle character. Taste "soft", naturally sweet, full bodied and not acidic.
The image, inserted here, faithfully represents this coffee immediately after roasting took place at our plant craft.
Our coffees have the important feature of using a roasting artisan-type, where only the experience and you get a human control the selection of the optimal level of roasting itself. The success of the roaster is in fact the balance that you can not reach between time and temperature, and who better than an experienced hand may be able to do this?
Notes on South American Coffee
The introduction of coffee 'in South America dates back to 1700, the work of Dutch and French colonies.
Then the coffee beans' are stolen and transported to Brazil. Today the coffee 'is grown in many countries of South America due to its climatic conditions.
Their light body, simplicity and sharp acidity distinguish the coffees produced in this growing region. They are typically thought of as having bright flavors with a clean, crisp finish.
