Organic coffee is grown using methods and materials that have a low impact on the environment. Organic production systems replenish and maintain soil fertility, decrease the use of toxic pesticides and fertilizers, and build biologically diverse agriculture. Organic coffee farmers grow their own seedlings from previously certified coffee trees; genetically modified plants are not allowed. Growers are encouraged to prune their coffee trees at the end of each season to enable more growth and better crops in the following year. In Brazil, certifications are less common, making an organic coffee quite unique.
This coffee is natural processed coffee. The coffee cherries are picked and then directly dried under the sun or on raised beds as full cherries. Because this process is so hands on there is large room for error; greater chance of defects, taints, and a lack of uniformity in roasting in cupping situations. To combat this, Brazilian farmers invest heavily in post-harvest technology to sort out defects after the coffee has been dried. Well-sorted natural processed coffees tend to have more body and lower acidity than washed types.
light sweetness, dark chocolate, earthy notes, pepper, creamy body, hint of vanilla, sweet as it cools