Origin: Brazil
Processing: pulped natural
Tasting Notes: milk chocolate, walnut, plum
For three generations, Carlos Henrique's family has been dedicated to coffee production, and the dedication shows in this natural-process coffee. Grown at approximately 950-1000 meters above sea level, this coffee is harvested onto cloths so the cherries don’t inadvertently get bruised by touching the ground. The beans are transferred to the processing center, where they dry on patios, in dryers, and in wooden granaries, resulting in an easy-to-drink, well-balanced coffee.
Coffee tastes like coffee, but if you're paying attention, it also tastes like a lot of other things. Fazenda Santa Clara has tasting notes of milk chocolate, walnut, and plum and sits in the balanced part of our line up.
Autumn and Luke moved back to their hometown of Omaha in 2010 to open a small bakery, eventually buying out the coffee shop they were leasing their commercial kitchen from. They began roasting their own coffee in 2015 and now have three locations. To them, specialty coffee (and all that goes with it) isn’t so much about indulgence, but ritual–having places and moments and things in life that add value and create rhythm. Based in Omaha, Nebraska.
