The Rover Coffee Lab roastery presents CARMO COFFEE from Brazil, a coffee that boasts a full-bodied and smooth flavor profile. In the cup, milk chocolate blends with sweeter notes of plums and the subtle nuttiness of macadamia nuts. Thanks to its distinctive character, this coffee is perfect as a base for a cappuccino or latte, where its flavor pairs well with milk. But if you’re not a fan of milk, feel free to enjoy it on its own as an espresso and savor its full-bodied coffee character.
The coffee comes from Carmo Coffee’s farm in the Carmo de Minas region, located in the Brazilian state of Minas Gerais. This region is known for producing specialty Arabica, and the local coffee trees grow at an elevation of around 1,200 meters above sea level. This lot consists of the Yellow Bourbon variety, one of Brazil’s traditional varieties. Its yellow coffee cherries are naturally sweeter than those of some other varieties, which fits well with the character of this coffee. It is precisely the combination of the Yellow Bourbon variety and the conditions at the Carmo Coffee farm that gives this lot its distinctive and sweet foundation.
The coffee is processed using the pulped natural method. After harvest, the skin is removed from the coffee cherries, while some of the pulp remains on the bean. The coffee is then dried, with the beans remaining in contact with the pulp residue for a certain period of time. Once they reach the desired moisture content, they are hulled and prepared for further processing. Pulped natural is thus a processing method that falls between the classic washed and natural processes, in which part of the pulp is removed before drying, while the rest remains on the bean.
- Farm: Carmo Coffee's
- Elevation: 1,200 m above sea level