Marcelo's coffee is nothing new on our menu. This lot, however, is. This is a sort of comp lot he has offered us. The process for this coffee is as follows...
Anaerobic fermentation in stainless steel tanks, temp controlled to not exceed 28 degrees Celsius. Dried in thick layers on cement patios for 2 days before being spread into thinner layers for 5 - 8 more days.
This has given the coffee an incredible mouthfeel and sweetness beyond the normal Marcelo offering. Tons of luxardo cherry, orange wine, & soft florals make this a VERY easy to drink Brazilian offering that has more than just the peanut butter/chocolate bomb we're accustomed to. Enjoy it early & often!
