Sitio Vargem Anaerobic #7

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<b>Variety: </b> Red Cactuai    
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<b> Processing: </b> Natural 
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<b> Origin: </b> Brazil 
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<b> Producers:</b> Rosimeire 
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<b> Altitude: </b> 1125M
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Rosimeire and her husband, Carlos, grew up in coffee producing families and practically inherited their knowledge and passion for coffee. Carlos is the son of another producer, Lourdes Fatima, and his brother is helping both Carlos and their mother experiment with processing. Sitio Vargem Grande became their farm in 2009, when they got married. It was chosen because the land is between 1,100 and 1,400 meters above sea level, which is a great altitude for coffee in Brazil. It’s no wonder Rosimeire’s family is proud of their work, and the quality of their coffee; as it’s facilitated a better future for them. Their challenge is to find a market for their coffees, and to capture the younger generations interest in coffee production within Brazil. Rosimeire processes her coffee as washed and as natural with aerobic fermentation. Cherries are dried on a patio, and depending on the weather this can take from 150 to 200 hours. <p/>
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We love this coffee for many reasons- it’s structured acidity with layered florals produces the perfect cup. Generations of knowledge and love went into producing these beans, and you can taste it. This coffee is rich, clear, and a favorite here at MCC. Cheers!   </p>

Lavender, Mango, Plum

Variety: Red Cactuai

Processing: Natural

Origin: Brazil

Producers: Rosimeire

Altitude: 1125M

Rosimeire and her husband, Carlos, grew up in coffee producing families and practically inherited their knowledge and passion for coffee. Carlos is the son of another producer, Lourdes Fatima, and his brother is helping both Carlos and their mother experiment with processing. Sitio Vargem Grande became their farm in 2009, when they got married. It was chosen because the land is between 1,100 and 1,400 meters above sea level, which is a great altitude for coffee in Brazil. It’s no wonder Rosimeire’s family is proud of their work, and the quality of their coffee; as it’s facilitated a better future for them. Their challenge is to find a market for their coffees, and to capture the younger generations interest in coffee production within Brazil. Rosimeire processes her coffee as washed and as natural with aerobic fermentation. Cherries are dried on a patio, and depending on the weather this can take from 150 to 200 hours.

We love this coffee for many reasons- it’s structured acidity with layered florals produces the perfect cup. Generations of knowledge and love went into producing these beans, and you can taste it. This coffee is rich, clear, and a favorite here at MCC. Cheers!

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