Cerrado is a region in the state of Minas Gerais, the largest coffee-producing state in Brazil. Coffee has been a major crop in this region since the 1980’s mainly because of the devastating black frost of 1975 that forced growers from the Parana region to relocate north to Cerrado and other areas of Minas Gerais.
Today, coffee is produced by over 4,500 growers on 175,000 hectares of farmland with yields of approximately 5.5 to 6.0 million bags per year. The coffee is grown in rich soil that the natives call “Terra Roxa” or “Red Earth” and other factors such as consistent rains, high daytime temperatures, and dry winters combine to make the Cerrado region ideal for producing coffee.
Elevation: 915 to 1219 meters
Varietals: Mundo Novo,Yellow Catuai,Red Catuai,Acaia
Milling Process: Natural
Drying Process: Mechanical Dryer
Harvest Start Month: April
Harvest End Month: September
Export Start Month: September
Export End Month: April
The aroma is very nutty and sweet. There was a surprising hint of smoke on the palate. Full bodied and low acidity – this is a traditional tasting Brazil – thick, creamy, nutty and semi-sweet. At the darker roasts a very sweet first taste, almost a little fruity, and then quickly turns darker-toned with a bakers chocolate and slightly toasted walnut flavor. Great blend base for espresso or adding body with darker tones – many will love it as an S/O drinker.
A pretty versatile bean, although we wouldn’t recommend a light roast. Medium roast will be smoother and more neutral tasting. A darker roasted will bring out the smoky and chocolate notes that most will shoot for. This would be a great bean for blends.