Our March coffee of the month is sold out. Check back on Monday the 1st for our new coffee of the month from Timor-Leste. 

Our March coffee of the month is a rich, balanced coffee from Beneficio Pedra Branca in Brazil. This coffee has a low acidity and medium bitterness with a medium-heavy body. The cup starts with notes of chocolate, which carry throughout into the finish.  In the middle, the malty and spice notes of Assam black tea meld with the chocolate wonderfully to create a rich, toasty, spice flavor. Toward the back of the cup, the finish starts with subtle notes of roasted peanut and then becomes long and dry with strong notes of chocolate truffle. 

Roast Color: Medium-Dark

Cupping Notes: Chocolate Truffle, Roasted Peanut, Assam Black Tea

About the coffee of the month: We feature a new coffee every month. This allows us to explore more of the world of coffee outside of our normal offerings. It is available this month only, while supplies last. 

Story: This lot comes from several small farms that deliver cherries to the Carmo Coffee's mill called Pedra Branca. Carmo Coffee is an export company, but running its own mill provides an opportunity to perfect processing innovations and offers producers a benefit of consistent processing options without having to invest in their own equipment. Carmo Coffee helps with many of the logistics of selling to the international market, like warehousing and preparing coffee for export. Carmo Coffee also takes on a role to have a social impact with a program called Cria Carmo, which funds educational opportunities for children between 7 and 17 years old in the Carmo region.

While producers focus on creating farm management innovations, the post harvest processing is taken care of at the Pedra Branca mill, where there is decades of processing knowhow. Selectively picked cherries are delivered to the mill where this yellow catucai was washed and floated to remove damaged and less dense seeds, then sealed in airtight barrels and macerated for 24 hours before the drying process begins. Coffee is gently dried on raised beds to reduce moisture to 11 percent and then carefully stored until it is time for milling and export.