The Bourbon cultivar is internationally recognized for its genetic potential for producing high quality coffees. It is used in the production of specialty coffees around the world because of its unique sensory characteristics, including a high level of natural sweetness, chocolate-like taste, intense aroma and agreeable acid levels.
Monday started early today, with a 6:30am bus ride from Belo Horizonte to Pocos de Caldas. Pocos has become a staple on my stops here in Brazil since so many great coffees are found in its radius. From the larger farms of Recreio, Cachoeira da Grama, Fazenda Rainha, to small […]