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Coffee: Brazil
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Description: Hill Road Coffee Roasters coffee beans are roasted to a variety of medium levels. This way the subtle and sometimes extreme differences between the coffee origins and processes can be tasted.
This offering comes from 12 smallholder farms in the Cerrado region, which is the newest coffee growing region in Brazil. In 1975, farmers set out in search for new areas to develop. At the time, Cerrado was an underdeveloped area with poor, acidic soil. The government soon helped out with simple and inexpensive options to aid the soil for food production. Coffee plants adapted well to Cerrado’s well defined climate with warm temperatures, intense sunlight, and dry winters. Today, coffee is grown here in 55 towns, across 210,000 hectares.
The process for Brazil Salmo started with the cherries being mechanically harvested and sent to the washing station on the farm. The cherries were cleaned and separated by density. Ripe cherries are denser and will sink in water. Then they were dried in sun and finished with mechanical driers to promote a more even result. After the drying stage, the coffee rested in wooden boxes for a min. of 30 days before being hulled and warehoused.
12 oz bag of whole beans.
This offering comes from 12 smallholder farms in the Cerrado region, which is the newest coffee growing region in Brazil. In 1975, farmers set out in search for new areas to develop. At the time, Cerrado was an underdeveloped area with poor, acidic soil. The government soon helped out with simple and inexpensive options to aid the soil for food production. Coffee plants adapted well to Cerrado’s well defined climate with warm temperatures, intense sunlight, and dry winters. Today, coffee is grown here in 55 towns, across 210,000 hectares.
The process for Brazil Salmo started with the cherries being mechanically harvested and sent to the washing station on the farm. The cherries were cleaned and separated by density. Ripe cherries are denser and will sink in water. Then they were dried in sun and finished with mechanical driers to promote a more even result. After the drying stage, the coffee rested in wooden boxes for a min. of 30 days before being hulled and warehoused.
REGION: Cerrado
ROAST: City+ / Med. Light
ELEVATION: 4,000 ft
TASTING NOTES: Peanut Butter Granola
PROCESS: Natural
VARIETIES: Mundo Novo, Catuai Red and Yellow, Topazio, Catucai, Acia
12 oz bag of whole beans.