Region: Brazil, Sol de Minas
Crop altitude: at 1,000mts above sea level, characteristics that make a quality coffee. 
Harvesting: Manual, only when the fruit is ripe and at its optimum.
Drying: In the sun on cement sieves leaving the grain at 11% moisture, raked with a layer of thickness not exceeding 6cm in height once the grain is dry.
Controls: Selection and screening by technicians, achieving a homogeneity of all coffee beans.
Import: in dry containers, maintaining a temperature and environment suitable so that the coffee does not undergo any modification.
Type: Robust
Criba: 17
Grain: Medium roast with medium-sized dark brown grain.
Intensity: Medium-High
Decaffeinated method: Moisture, coffee beans are moistened by letting the osmosis process transfer caffeine from grain to water, then dry the beans in a stream of air and are ready for packaging or roasting.
Cup: With a medium-high intensity thanks to the robust coffee bean, the decaffeinated coffee acquires strong chocolatey flavours, with a high body, without nuances of acidity and a small aroma.