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Soul
Parańa is a southern state of Brazil bordered by the Atlantic Ocean to the east and Paraguay & Argentina to the west. Crossed by the Tropic of Capricorn, the region has what is left of the Araucaria evergreen forest, one of the most important subtropical forests in the world.
This coffee is sourced from Luiz & Flavia Saldanha at Fazenda California in Norte Pioneiro, Parańa. The "Cold Soul" natural process was developed by Luiz himself to give coffee grown at low altitude unique characteristics never experienced before from this region. The cherries are soaked overnight in cold water in the first stage of the fermentation process. This results in coffee that is cleaner and sweeter than a conventional natural process. The coffee is then finished off with slow drying on African beds for 25-30 days.
The resulting cup reminds us of berries, chocolate and honey.
This coffee is sourced from Luiz & Flavia Saldanha at Fazenda California in Norte Pioneiro, Parańa. The "Cold Soul" natural process was developed by Luiz himself to give coffee grown at low altitude unique characteristics never experienced before from this region. The cherries are soaked overnight in cold water in the first stage of the fermentation process. This results in coffee that is cleaner and sweeter than a conventional natural process. The coffee is then finished off with slow drying on African beds for 25-30 days.
The resulting cup reminds us of berries, chocolate and honey.
Parańa is a southern state of Brazil bordered by the Atlantic Ocean to the east and Paraguay & Argentina to the west. Crossed by the Tropic of Capricorn, the region has what is left of the Araucaria evergreen forest, one of the most important subtropical forests in the world.
This coffee is sourced from Luiz & Flavia Saldanha at Fazenda California in Norte Pioneiro, Parańa. The "Cold Soul" natural process was developed by Luiz himself to give coffee grown at low altitude unique characteristics never experienced before from this region. The cherries are soaked overnight in cold water in the first stage of the fermentation process. This results in coffee that is cleaner and sweeter than a conventional natural process. The coffee is then finished off with slow drying on African beds for 25-30 days.
The resulting cup reminds us of berries, chocolate and honey.
This coffee is sourced from Luiz & Flavia Saldanha at Fazenda California in Norte Pioneiro, Parańa. The "Cold Soul" natural process was developed by Luiz himself to give coffee grown at low altitude unique characteristics never experienced before from this region. The cherries are soaked overnight in cold water in the first stage of the fermentation process. This results in coffee that is cleaner and sweeter than a conventional natural process. The coffee is then finished off with slow drying on African beds for 25-30 days.
The resulting cup reminds us of berries, chocolate and honey.
Coffee origin
Country
Brazil
Region
Paraná
Variety
obatã
Altitude
750 m
Farm
Fazenda California
Producer
Luiz & Flavia Saldanha
Process
natural
Tastes like
🍓
berries
🍫
chocolate
🍯
honey
Community reviews
😍
5.0 Extraordinary
1 Review
What people are saying
Paul-André Mailhot
4 years ago
J'adore les cafés torréfié corsé. Celui-ci est comme une coche au dessus de mes attente. Je nest pas trouver le côté fruité, mais son goût reste longtemps en bouche. Ce que j'ai aimé. Merci
Nicole U.
4 years ago
Well-balanced coffee. Mix of fruity and chocolate-y flavours.
🍉
Vanessa
4 years ago
En latté ❤️👄
Francis Picard
4 years ago
Super! Love it
Ju
4 years ago
Aeropress + mousseur à lait, 4:30 am. Miam!
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