Dark Roast

This coffee is roasted on the darker side, while still maintaining the coffees natural flavors. Some dark roasts are roasted to the point of where the bean is basically turning into ash, and so it tastes overly burnt and smoky. 

It’s always sunny in Cerrado! With its ample sunlight, Brazil is able to take a different approach to natural process coffee. They allow cherries to dry while they’re still on the tree instead of picking the cherries at peak ripeness and drying the fruits on raised beds and patios like in other origin countries.

In Brazil, the natural process means using as little intervention as possible and only harvesting when cherries are thoroughly dried on the tree. That extra time allows sugars and flavors to concentrate with minimal fermentation, which results in an intense cup of rich sweetness and medium body.