Specialty coffee Eira Rua from Brazil. Limited Edition.

Specialty coffee Eira Rua from Brazil, from the Campo Das Vertentes region. Coffee of the Catuai Amarillo and Topazio variety, with a Honey process, grown between 900-1300 meters above sea level. With a cupping score of 84.25 points, a chocolatey profile, and notes of dried fruits. At Mocaibo Coffees, we select the best coffees from each country for our specialties and roast them in small quantities on a weekly basis. This Brazil coffee falls within our microlot line, so it will be a limited edition. TASTING NOTES The specialty coffee Eira Rua from Brazil, roasted by Mocaibo Coffees, has a chocolatey profile with a key descriptor of dried fruits, such as raisins. Its aroma highlights maple syrup or orange peel, and on the palate, sugary, chocolatey, and the mentioned dried fruit notes appear. This is a coffee with medium citric acidity and a medium creamy body. Ideal for drinking black or with milk. BRAZIL, THE LEADING COFFEE PRODUCER Brazilian coffee has a well-deserved and internationally recognized reputation. It is the leading coffee producer by far, with almost 70,000 60 kg bags per year. In such production, we find coffees of both low and extremely high quality. Large plantations or micro-plantations that take care of every detail. Eira Rua is one of those microlots pampered down to the last detail in the search for a coffee with excellent organoleptic qualities. Specifically, it comes from the coffee-producing region of Campo Das Vertentes. A region of traditional coffee production, more related to family plantations than large coffee farms. A region where coffee is deeply ingrained in popular culture, from work to celebrations, and it has ideal topographical and environmental conditions, according to Perfect Daily Grind. HONEY PROCESS The coffee process is the method by which the drupe is pulped to extract the two coffee beans inside the berry. The most common processes are wet and dry. However, there are more special processes like Honey. In summary, the beans are pulped and the mucilage is left on them to dry in the sun for several days, moving them every 8 or 10 hours. This allows the coffee to absorb the acidic and sweet flavors of the mucilage. CATUAI AMARILLO AND TOPAZIO COFFEE VARIETY In the world of coffee, there are different plant varieties, fruits, and therefore beans (or seeds). Catuai, which can be yellow, orange, or red, a descendant of Bourbon, is a coffee with superior performance that thrives in Brazil. A cross between the high-yielding Mundo Novo and the compact Caturra, created by the Agronomic Institute of Sao Paulo in Campinas, Brazil (IAC). The Topazio variety is more special and unique, produced for specialty coffee, harder to find. Highly localized in Brazil, it is a cross between Mundo Novo and Red Catuai. The berry, as a result, has an intense yellow color, from which it takes its name. SPECIALTY COFFEE, A SYNONYM FOR QUALITY Only the best coffees can be called specialty coffees. They must score above 80 points on a scale of 0 to 100. Specifically, this Specialty Coffee Eira Rua from Brazil has 84.25 points. These coffee beans are carefully cared for throughout the entire process and are treated with special care from the plant to the cup. At Mocaibo Coffees, we ensure that this specialty coffee is meticulously handled in our factory as well. It is roasted on a weekly basis, stored, and packaged separately from other products to maintain its aroma and flavor intact at all times.