Brazil is known for having some of the best pulped natural coffees. I hope this one impresses...

Crop year: 2009

City/Town:     Minas Gerais, Poços De Caldas 

Varietal:         100% Acaia 

Processing:     Pulped natural 

Altitude:         950-1,300 metres above sea level 

Temperature:  19ºC average annually 

Owner:           Stephen Hurst (Director of Mercanta)

Green weight: 330g

Roasted weight: 278g

Notes:

My aim was to roast this one a bit darker and it will form a one third portion of a blend i have in mind for drinking later this week.

Preheated to 80c, dropped, temp fell to 60c

Moderate heat through the roast

FC: 12:20 @ 200c (took a minute longer than expected)

Pulled: 14:30 (210c)

Smells chocolately. Lots of chaff as expected. Even roast, maybe should have gone a little bit lighter but i suspect this coffee probably has more to give in terms of chocolate/cocoa than fruit. Will see how it goes in a few days. Bagged and heat sealed.