Cafe Matão

• Country: Brazil
• Region: Tomazin
• Bean type: Vermelho
• Process: Berries dried
• Degree of burning: Medium
• Texture: Velvety
• Altitude: 650 – 850 m
• Flavor profile: Aroma of chocolate, orange blossom, strawberry, peach and vanilla.

Café Matão is an exquisite micro-lot from Maristela Valdeir. Aerobic fermentation (Natural fermentation method) improves the taste of the beans, resulting in a cup characterized by rich and fruity tones, a velvety body (body) and a lingering sweetness.
Aroma of chocolate, orange blossom, strawberry, peach and vanilla.

I invite you to explore these new flavors in our coffee selection and discover the extraordinary flavors that await in every cup. Whether you're a seasoned coffee enthusiast or embarking on a new culinary adventure, I believe these coffees will inspire moments of joy and gratitude.

Natural fermentation:
The coffee beans with the pulp on them are moved to a dark greenhouse where they ferment for a few days in heaps on an African bed.
After this, they go to the wet mill to remove the pulp, before coffee is moved to the African beds in the large greenhouse to finish drying as a honey process.