Region:  Pedralva, Carmo de Minas

Elevation:  ~1,300 m

Cultivars:  Yellow Bourbon

Process method:  Dry Process, then Swiss Water Process Decaf

Drying method:   Patio Sun-Dried

Roast level:  Medium

Tasting notes:  Cocoa, honey wheat, rye

(Photo Credit:  SweetMarias.com)