Brazil Serra do Bone 12oz.

A sweet lime acidity dances with flavors of brown sugar and cocoa in a caramel thick body.

Carlos Sergio Sanglard may very well be the best organic coffee producer in Brazil. His pedigree would certainly indicate as much. In 2003 Carlos’ farm, Serra do Bone, took first place at the Brazilian Cup of Excellence, the first time an organic coffee had done so. At 1200m of altitude with a rocky, sloping terrain gusty winds and dense, rich soil, Serra do Bone (Saw Tooth in Portuguese) grows consistently sweet and floral Catuai varietal coffee. In fact, these coffees regularly defy typical Brazilian cup profiles in favor of much more intense citric and floral characters. Carlos is committed to high quality execution at every level, selectively harvesting ripe cherries and drying his pulped natural coffees on elevated beds, providing even ventilation for a much more consistent humidity. Of Serra do Bone’s 160 hectares of land, 73 have been preserved as native forest while the remainder is used for coffee production.