Specifications
Core Type: Arabica (Mundo Novo Catuai, Acaia, Topazio)
Tasting Notes: Precious flowers and tropical fruits
Aroma (smell): Milk chocolate and hazelnuts
Body: Low-Smooth
Growing in the Altitude: 1270 m
Harvest Period: from December to January
Processing time: Natural Processing
Acidity: the Şarapsa
Inside: smooth, intense flavors and crisp finish the first sip.
Cerrado, Brazil's coffee exporting the world's most spacious, tropical and ecological region. Region 6 states spanning the earth, and I have pretty flat land suitable for tropical agriculture. intense efforts and incentives and restructuring planned by the Cerrado region of the Brazilian government between 1975-80 was made quite suitable for tropical agriculture. Coffee out of lime, eucalyptus, mainly soybean plants grown in the region.
A plant has a feature that also collect traces of other crops grown coffee nearby. You come across to our local coffee Brasil Cerrado breeze from the many tropical fruits eucalyptus lime therefore quite possible. We advise you to distinguish them work requirement sipping your coffee.
More information
different types of Arabica is grown in the region over time. In this coffee content contained in his inventory Kahve.com the subspecies Arabica Mundo Novo, Catuai, Acaia, accommodates Topazio varieties.
Mundo Novo Arabica Typica and Bourbon, one of the main types of natural mutation was discovered in Brazil in Sao Paolo in Mineiros do Tiete. The other three types of refractive Mundo Novo. Among them the most well-known and grown Catuai type in different regions, though the Novo Mundo is a mutation of Bourbon Caturra match has been modified by mutating created by human hands. Cores having 15/16 mesh width.
Mundo Novo Topazio compliance with Catuai Acaia and having the same family tree, carry mutations and along different tasting notes of the impact of changing climate. Smell predominantly milk chocolate and hazelnut tasting as well be felt and cause the formation of tropical floral diversity of sentiment is in this range.
Harvesting is carried out in late December and January. undergo natural processing. Fruits are first dried in the sun and rest in warehouses until after 30 days. This bond between the fruit and the core itself is dissolved at rest. The actual separation is provided in the drum sieve after. The cores taken the sack is ready to export more. Dry processing method is the oldest known processing methods.
