Outpost Coffee Roasters: Brazil, Sitio Samambaia, Natural

This coffee is naturally processed. After harvesting, the ripe cherries are dried on patios in the sun for around 15 days. The cherries must be raked periodically to maintain a consistent drying process and prevent over-fermentation or the development of mould. If there is rain during the drying period, the cherries are transferred to mechanical driers.

Once the cherries have dried to the optimal moisture content, they are rested for around 1 month in a cool, dry environment to settle. Finally, the coffee is sent to the dry mill where the dried cherry and parchment are removed through hulling. The beans are selected for quality and graded by size before being bagged in GrainPro liners for export from the port of Santos.

Machado is located in the south of the Minas Gerais region. The local area has some of the highest elevations of any coffee growing region in Brazil (up to 1,250masl). The cooler climate allows for a slow cherry development, mild but distinct acidity and nice healthy trees.