NANFE South Africa Coffee | Brazilian Cerato Sun-Dried Light Roast Second Roast 227g x 4 packs

https://live.staticflickr.com/65535/52926495176_60800909bc_c.jpg https://live.staticflickr.com/65535/52959205434_a55632611e_c.jpg Product desciption ● Half pound 227g 2 packs ● Brazil Cerrado sun treatment method ● Light roasting and secondary roasting Variety: Bourbon Grade: Level 2, NY 2 Production area: Minas Gerais state, Cerrado region Altitude: 900 ~ 1,350m Refining method: Sun treatment Flavor: Cocoa, cream, nuts, pine https://live.staticflickr.com/65535/52541468913_bc6cbc50ae_m.jpg Origin introduction The first time Cooxupé shipped coffee abroad was in 1959, it was established in the southern state of Minas Gerais. The cooperative, which had existed since 1932 as an agricultural credit union, shifted its operations to the sale, storage and sale of agricultural and livestock inputs. , preparation and trading of coffee beans are among the main agricultural and livestock activities in the region. By becoming the regional cooperative of coffee growers in Guaxupé, Cooxupé is constantly looking for innovations, technologies and pioneering qualities that have developed over the years to become a reference for coffee growing in Brazil and the world. https://live.staticflickr.com/65535/52544470445_90a51f8c54_z.jpg Currently, the coffee produced by more than 13,000 members of the Cooxupé cooperative in the southern Minas Gerais and Cerrado regions and in Vale do Rio Pardo, São Paulo state, is used in 49 countries. The majority of these producers (82.6%) are family farmers and small producers, thanks to the strong presence of cooperatives in their lives, allowing them to produce coffee sustainably, adhering to international standards and certifications. The cooperative has two laboratories at its headquarters in Guaxupé (southern Minas Gerais) and Monte Carmelo Core (Cerrado, Minas Gerais), which process the batches the cooperative receives from its members. 50 professional staff are retained. The coffee undergoes a physical classification process - in which each batch is analyzed for color, appearance and moisture - and sensory, smell and taste testing to define the coffee's size according to market-established standards. https://live.staticflickr.com/65535/52550640669_f2d6c47da6_c.jpg https://live.staticflickr.com/65535/51664318755_9ac69ad812_h.jpg