Chocolate, hazelnut cream, dark caramel, raspberry, loquat and vanilla.

This specialty coffee is the result of the joint forces of two cousins ​​from coffee-growing families in Brazil, with awards such as the Cup of Excellence and the Illy competition.

Targeting developing new methods, such as fermentation techniques, new specialty coffee varieties, and more exotic processes., the Microlote Project has a series of simultaneous activities in different fields, which completely covers all the knowledge needed in the world of specialty coffee.

The process by which the beans have been dried has been a natural method, which consists of leaving the coffee cherry, once collected, on beds to dry and ferment in the sun. It is a process in which one must be very careful since a bad fermentation can ruin the bean and its flavor. This means that the parchment is dried together with the mucilage, which preserves the sweetness properties characteristic of natural coffee and an exquisite acidity. The Catuai variety adds flavors of dried plums, hazelnuts, and creaminess.

Its chocolatey and dark caramel notes make it an ideal coffee for Italian preparations, for espresso, and with milk.