
Horsham Coffee - "Brazil - João Batista Carbonic Maceration Varietal – Catuaí vermelho IAC - 144 Preparation – Carbonic maceration natural Location – Carmo do Paranaiba / Minas Gerais Altitude – 1100 masl Importer - Horsham Coffee Roaster Brazil produces a range of fantastic coffees but is probably best known for coffees that showcase lower acidity, good body and chocolate/nutty notes. This coffee is really something quite different and demonstrates the incredible effect post harvest processing can have on the final product."
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A focused roasting program built around traceable lots, expressive cup profiles, and a strong point of view on south america · washed.
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Black cherry | Prune | Cacao

This is lovely clean, crisp and juicy honey-processed coffee. It showcases wonderful sweetness with a crisp red apple acidity and notes of tangerine and caramel.

Grape | Grapefruit | Milk Chocolate

Jasmine | Red currant | HoneyProcessing Method: Anaerobic HoneyVarietal: Geisha

are complex and centred around tropical fruits, including mango, passion fruit and honeydew melon. A truly remarkable coffee!


