BRESIL - SUL DE MINAS - CAFE GRAIN

Grown north of Sao Paulo, between 800 and 1,200 meters above sea level. 

In the cup: a smooth, silky coffee with a delicate yet enveloping finish.

Our take : A faithful morning coffee. Wake up gently with a subtle aroma!

• Coffee intensity Mild
• Coffee bitterness 4/5
• Coffee acidity 2/5
• Coffee body 4/5
• Coffee aroma 3/5
• Coffee origin South America
• Coffee species Arabica
• Roasting country France
• Country of production Brazil
• Form Whole bean

What makes Brazil's Sul De Minas special:

Brazil is one of the world's largest coffee-producing countries, if not the largest. In fact, it accounts for more than 30% of global coffee production. Sul De Minas is the country's largest region.

This coffee grows in a fairly mild climate on hills that rise to over 1,200 meters above sea level north of the city of Sao Paulo. The region offers ideal conditions for producing high-quality whole-bean coffee with a long finish.

Coffee varieties in Brazil:

Many Arabica varieties grow in this country, a pioneer in the mass marketing of coffee. Bourbon, Typica, and even the hybrid Catimor. Brazil was one of the first coffee-producing countries to take the lead in the global market, thanks to the extensive industrialization of coffee cultivation. Flowering begins in September and lasts for four months. Harvesting starts in June and continues until the beginning of flowering.

How Brazil's Sul De Minas coffee is processed:

The red coffee cherries are dry-processed. Harvested by hand, they grow in the open air with very little shade. Drawing on know-how passed down from father to son or mother to daughter, the coffee beans are sorted by hand, removing any that are the wrong size or have other defects. To ensure proper dehydration, the coffee seeds are sun-dried for several weeks and turned repeatedly during this time. Once dry, the cherries are peeled by hand to free the beans.

Once it reaches France, this Arabica is artisanally roasted in the French style. The coffee beans are roasted according to carefully defined recipes. Slow roasting brings out the flavors of this Grand Cru to the fullest. 

L’Originel's roasting method:

There are several types of roasting. To name just two: there's the flash method. This technique, which is much more economical than others, is designed for industrial roasters that need high output to meet customer demand. It involves carbonizing the coffee beans for a few seconds at temperatures of several thousand degrees. This method destroys the coffee bean, preventing it from fully expressing itself in the cup. L’Originel uses artisan roasting. This is a slow roasting process with specific timing for each coffee, allowing it to express all its qualities when tasted.