Chocolate | Hazelnut | Cinder Toffee

Brazil

Eagle Monte Carmelo

Ready to roast

£10

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Chocolate | Hazelnut | Cinder Toffee

Brazil

Eagle Monte Carmelo

Roast Level

Light Medium Dark

Process Pulped Natural

Roast Profile Medium for all brewing methods

Traceability Producer - Andrea Ribeiro

Coffee Variety Catuai, Mundo Novo

Harvest Period May - September

Altitude 800 - 1,200

BRAZIL MONTE CARMELO

Name: Eagle Monte Carmelo
Brand: RECENT
Price: 10.0 GBP
Availability: InStock

Tasting Notes: Caramel | Milk Chocolate | Almonds | Cinder Toffee
Process: Natural
Region: Monte Carmelo, Cerrado Mineiro, Brazil
Altitude: 900 - 1200m
Varietal: Yellow Catuaí
Traceability: Producer - Andrea Ribeiro
Harvest Period: May - September
Roast Profile: Medium Roast

THE PRODUCER

This coffee is produced by Andrea Ribeiro as part of the Café Delas Project, an initiative that supports and empowers female coffee producers through education, resources, and training to bring their coffees to market. Andrea Ribeiro carefully cultivates her coffee with attention to quality, sustainability, and the empowerment of her community.

THE COFFEE

This exceptional coffee comes from the renowned Cerrado Mineiro region, known for its consistent quality and ideal climate. The natural processing method accentuates the coffee’s inherent sweetness, delivering smooth caramel and milk chocolate notes with a delicate cinder toffee finish. Hints of roasted almond round out the flavor, creating a full-bodied and velvety cup. This coffee is versatile and can be brewed as a single-origin espresso or filter, offering a balanced and expressive Brazilian coffee experience.

THE REGION - MONTE CARMELO, CERRADO MINEIRO

Cerrado Mineiro is a well-known Brazilian coffee region, prized for its fertile soil, consistent climate, and high-quality coffee production. Monte Carmelo sits at ideal altitude and receives regular rainfall, providing optimal conditions for arabica cultivation. Coffees from this region are recognized for their sweetness, clarity, and balance, making them a benchmark for Brazilian specialty coffee.

THE PROCESS

After harvest, the cherries are dried using the natural process, where ripe cherries are left whole to dry in the sun. This method highlights the coffee’s natural sugars and fruit character, producing flavors of caramel, milk chocolate, roasted almond, and cinder toffee. The process is carefully monitored to ensure even drying and high quality in every lot.

IN THE CUP

A full-bodied and velvety coffee with sweet notes of caramel and milk chocolate, complemented by cinder toffee and roasted almonds. The cup is smooth, balanced, and expressive, delivering a classic Brazilian coffee experience that highlights the care and dedication of its producer.