Pedro Santana's Cafundó Farm in Bahia produced this excellent coffee that we’re delighted to have as our very first Brazil offering. This coffee is produced in the "pulped natural" method, where much of the residual pulp of the coffee cherry is left on the coffee as it dries contributing some different flavor characteristics. It is a delicate process, but when done very well (as with Mr. Santana's coffee) the results can be exceptional. Expect nice body, lingering caramel, stone fruit, milk chocolate, and a great mouthfeel. This coffee will be crowd-pleasing most any way you choose to brew it and espresso fiends will find it especially friendly.