Brazil Fazenda Sertão
Over the past quarter-century, Brazilian farmers seeking access to the growing specialty coffee market abandoned the traditional natural process in favor of the newer pulp natural process in the name of increased consistency and quality. Recently, we have seen more quality-focused growers returning to the natural process and applying a new focus on quality to produce consistent and tasty results, like this Yellow Bourbon from the Dias Pereira family's award-winning Fazenda Sertão in Carmo de Minas.
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Brazil Fazenda Sertão
Over the past quarter-century, Brazilian farmers seeking access to the growing specialty coffee market abandoned the traditional natural process in favor of the newer pulp natural process in the name of increased consistency and quality. Recently, we have seen more quality-focused growers returning to the natural process and applying a new focus on quality to produce consistent and tasty results, like this Yellow Bourbon from the Dias Pereira family's award-winning Fazenda Sertão in Carmo de Minas.
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Over the past quarter-century, Brazilian farmers seeking access to the growing specialty coffee market abandoned the traditional natural process in favor of the newer pulp natural process in the name of increased consistency and quality. Recently, we have seen more quality-focused growers returning to the natural process and applying a new focus on quality to produce consistent and tasty results, like this Yellow Bourbon from the Dias Pereira family's award-winning Fazenda Sertão in Carmo de Minas.
