Certification/Grading: Natural

Roast: Medium

Tasting Profile: Elegant and smooth with cocoa notes

Grower: Fazenda Santa Barbara, Sao Francisco, Santo Antonio

Variety: Catuai and Mundo Novo

Region: Parana and Sao Paulo Brazil

Altitude: 750-1050 M

Soil Type: Volcanic loam

Process: Pulped natural and dried in the sun

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