Known as balanced roast. At this point, coffee begins to lose its essential oils, however, it gains body and loses acidity. The elements are in harmony with the velvety texture. Most used for filter methods.
It preserves the acidity and the floral aromas better. As they are less roasted, the grains have little bitterness. Most used for the preparation of espressos.
According to José Francisco da Silva, a classifier and taster graduated at CCCMG, Cupping Judge and Q grader, since 2010, Machado / MG is a mountainous region with a favorable climate for coffee cultivation. Our plantations are on average at 970 meters altitude and our coffees were awarded in prestigious competitions in the state of Minas Gerais.
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