There’s a whole lot of coffee in Brazil… pt.2

Robert picked these yesterday afternoon. Red acaia beans, 3 nice ripe ones, plus some over-ripe. Like raisins on a vine, the black bean looks unappetising but is a coffee cuppers delight. The ‘mucilage’ (flesh) on the cherry, rather than being removed by mechanical ‘pulping’ has been absorbed into the bean, giving it a fruity sweetness.

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