Brazil Cerrado Pau – Core Coffee

Description

Our Brazilian coffee experts (the two Ricardo’s) have created a wonderful regional blend from Cerrado. Fresh as can be and a great example of traditional Brazilian coffee. A more neutral coffee, works well for a single origin drinker but also wonderful for a base coffee in your blends!

Paubrasil delivers the best of a classic Natural processed coffee from the Cerrado region. Paubrasil is named for Brazil’s national tree and exemplifies the consistent quality created by Brazil’s seasoned farmers, who use all available technologies to advance production by growing coffees that offer balanced, smooth profiles, despite changing environmental conditions.

Each container of Paubrasil is traceable back to the farm(s) where it was grown through a QR code linking to an online profile compiled prior to shipping the coffee. Paubrasil coffee is transparently certified as part of the Regiao Cerrado Mineiro Designation of Origin program. Coffees certified with the Designation of Origin are grown on farms in an area encompassing 55 municipalities that produce coffees with a unique identity, resulting from the combination of climate, soil, terrain, elevation, and the “know-how” of producers.

Paubrasil’s contributing producers belong to one of nine cooperatives or six associations affiliated with the Cerrado Coffee Growers Federation, have signed a statement of good practices in accordance with Brazilian labor laws, and store coffee in accredited warehouses post-harvest. So basically a large production coffee with accountability and sustainability.

Tasting notes:
Good from medium to dark roasts. Fuller bodied, lower acidity with a classic Brazilian sweet and nutty profile. A tasty, clean, and fresh cup; not as jazzy or unique as our premium Brazilian lots but will still make your tongue plenty happy. The nuttiness falls somewhere between peanut shell and almond, has a small hint of caramel and soft fruit with  a longer setup time.

Roasting Notes:
Versatile coffee good from light to dark. A little chaff heavy being a natural but roasts nice and even. Super light or super dark were the least favorite roasts for everyone here. A little development past first crack to a  borderline dark roast presented the cup nicely. For espresso or blending good to get a little fuller roast, more neutral and a little more chocolate/nutty.