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The new season Brazil’s have landed and once again we’re excited to start roasting these coffees for our ‘house’ range. We’re into our 4th year working with the APROD group and it’s a relationship that goes from strength to strength.

Divinolandia means 'divine land' and it's easy to see why. It's a small region in the far northern reaches of São Paulo state, in the Mogiana Paulista district. The area is blessed with fertile soil and a dry climate during the harvest period. These conditions are essential for the natural method of drying coffee they use, which involves a higher percentage of coffee drying on the tree than the normal 'natural process'. Once it's picked, the coffee is dried very slowly on concrete terraces, without the use of dryers. Attention to detail is essential, as they're not relying on the consistency of parabolic dryers or a washing process to control the flavour. 

The farmers were proud to talk about the new shed and equipment they purchased this year, which is shared by the 50 or so partners. Their focus over the past few years has been to get recognition of the Divinovlandia coffee as a sort of appellation d'origine contrôlée, that is to be recognised as a region for producing outstanding micro-lot coffees. The new equipment is a big step forward in reaching that dream

Co-op: Associate producers of Divinolandia
Varietal(s): Mundo Nouvo, Catuaí, Bourbon
Processing: Natural
Taste: Milk chocolate, toasted nuts and malts
Region: Divinolandia 
Country: Brazil

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