Milk chocolate and caramel form the base, with mandarin orange threaded through them. Biscuit, hazelnut and honey build as the coffee cools, the sweetness deepening underneath them. The acidity runs low in intensity but holds real shape, the citrus turning zesty and taking on the character of orange marmalade. The mouthfeel underneath is silky, with real weight and texture to it.

We've roasted this award winner medium, with a stretched profile that gives it crossover appeal between immersion and espresso brewing. It's a natural fit for AeroPress or as a single origin espresso shot, where the silky body comes forward and the fruit character concentrates into something with real presence.

Rancho São Benedito has worked with the local COCARIVE cooperative for around a decade now, receiving agronomy support and access to the cooperative's dry milling facilities. Further back, the farm has also placed as a Brazil Cup of Excellence finalist five times since 2002.
This is a classic natural process that placed fourth in COCARIVE's internal quality competition. Pickers take the cherry ripe and lay it out whole on patios and raised beds to dry in the sun. They turn the fruit through the day for even drying, and take out anything overripe, underripe or damaged by hand as part of the quality controls. Once dried and rested, the coffee was kept in Carmo de Minas, where the cooperative's own Q graders and cuppers select this as one of the best coffees of the member base.