Balanced coffee with notes of caramel and chocolate
Cachoeirinha is a farm that sits within the Mantiqueira Mountains. Brothers Fabio Andriel and Cleber Tiago Silva along with their wives run the Cachoeirinha together. They work from 6 am to 9 pm but they love it. Their grandfather taught them how to survive with coffee, but more importantly how to love coffee. It is not just a job, they do this with passion. Cleber took over the farm in 2008 together with his brother. 5 years ago they began to work on producing specialty coffee. They are 3rd generation coffee farmers, with kids of their own that make it 4th generation involvement. They are producing Natural coffee, which means they dry the whole cherry. Normally this process gives you the perception of a sweeter coffee, this is because through fermentation microbes create compounds called esters that are absorbed by the seed. These esters survive the roasting process and are precursors to aromas that are created in the caramelization process of roasting.
