Jammy strawberry and dried fruit lie over a sweet caramel base. Dark chocolate and maple syrup build through the middle, layering the sweetness until the cup reads more like pudding than coffee. Zesty mandarin orange cuts through, giving it real structure, before roasted almond and vanilla build through the finish.
Roasted medium light, there's enough development to hold the chocolate and syrup together without masking the berry fruit. The mouthfeel is full and substantial, coating the mouth and carrying every note right through to the end

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.