Region: Campos Altos, Minas Gerais
Elevation: 1300 MASL
Process: 45 hour and 55 hour lots, Honey Pulped Dry Ferment / Wet Process
We have been so happy working with Ronaldo, Natalia, her Father, Jose Maria and the lovely folks of Café Campos Altos. In these wild experimental lots, we are greeted with very fresh tropical fruits, followed by sweet flavors of flowers, and a lovely milk chocolate note that rounds out really nicely with buttery and creamy qualities in the finish.