ROAST: Medium Light
REGION: Sul de Minas
ALTITUDE: 1600+ MASL
VARIETAL: Red Catuai
PROCESSING METHOD: AnaerobicDRYING METHOD: Sun-dried on raised beds 14-21 days
NOTES: Caramel + Spices + Yellow Fruit
Danielle Fonseca holds a degree in Civil and Environmental Engineering, is a Q-grader, co-founder, and vice president of Flowins. She is responsible for managing Fazenda da Serra. In partnership with Renature, Danielle led the project to raise funds for the implementation of two experimental agroforestry areas on the farm. Currently, the project is being expanded to benefit other producers, following the model practiced at Fazenda da Serra.
Brazil Danielle Anaerobic
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