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BRAZIL LEMON TART GUARIROBA

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BRAZIL LEMON TART GUARIROBA

Dropshot Coffee
Natural anaerobic (24° Brix hydraulic selection48h closed bioreactorpulpingsecond 72h fermentation with microorganism-rich solution30-40 days drying on African beds)BrazilTopázio

Label tasting notes

Lemon tart, Honey, Chamomile, Brown sugar

Estimated flavor profile

estimated

Based on coffee characteristics

AciditySweetnessAromaBodyAftertasteBitterness
Acidity
Very Low
Sweetness
Very High
Aroma
Medium
Body
Medium
Aftertaste
Very Low
Bitterness
Low

Derived from origin, process, roast level & tasting notes. Scores update as the community logs brews.

Region

Campo das Vertentes, Minas Gerais — Fazenda Guariroba

Altitude

1,100 m

About this coffee

From the same Fazenda Guariroba estate (Gabriel Lamounier Vieira and Elisa Paiva Lamounier) as Passiflora Guariroba, but pushed further: cherries picked at 24° Brix go through hydraulic selection, a 48-hour closed-bioreactor fermentation, pulping, then a second 72-hour fermentation with a microorganism-rich solution before slow African-bed drying. Bright, aromatic and dessert-driven with a refreshing zing. Source: dropshot.coffee