Brazil Mata de Minas 17/18 Pulped Natural 2022

About the Coffee

In Brazil, it’s possible to process much of the country’s massive coffee harvest with the natural method because the climate features distinct wet and dry seasons. However, Brazil has made a name for itself with the pulped natural process and the outstanding results that come with this unusual method.

The pulped natural process, locally known as Cereja Descascado, was pioneered in Brazil around 20 years ago. The method lies at the intersection of natural and washed processing. Instead of drying the cherries in their whole form – which takes longer – or washing away all the fruit matter – which takes more effort – the pulped natural process only removes some pulp. The pulped natural method leaves a thin layer of mucilage on the beans before setting the coffee out to dry.

Pulping the cherries before drying brings up the acidity content that leans towards the citric spectrum, with delicate floral fragrances and lighter body. The thin mucilage layer that coats the beans during the drying process not only protects them from exposure and defects but also adds some sweetness and a variety of flavor nuances to the coffee. These include sugar cane, milk chocolate, and hazelnut with an overall rich flavor and clean cup profile. Brazil Pulped Natural coffee is very versatile and suits any blend composition by enhancing all attributes while keeping the flavor profile well balanced.

Origin Report
There’s a 1-in-3 chance the coffee in your cup is from Brazil. It’s a huge country with a staggering coffee export — over 33% percent of the world’s coffee supply comes out of Brazil — and that doesn’t include the coffee they keep to drink themselves. Brazil has been at the top of the coffee export chain since the early 1800s when coffee farming overtook sugarcane as a cash crop. Read the Brazil Green Coffee Origin Report