Round Hill

Ecoagricola (Espresso)

coffee bag
Tasting notes

Caramel, Stewed Plum and Sugared Almond

Roasting days
Mon Tue Wed Thu Fri

Region
Minas Gerais
Origin
Brazil
Producer
Flanzer family

What has really appealed to us about this coffee is their experimental process known as ‘tropical fermentation’.

The ripest cherries are picked and immediately placed in bags below the coffee tree, they are left here in the shade for 24 hours. This means the beans go through a process of dry fermentation.

At the time of harvest, the climate in the Serra do Cabral is very dry providing the unique conditions needed to achieve this extraordinary profile. The cherries are then washed to simply remove mud and residue from the bag before being slowly dried on raised beds.

Out of stock

£10.00

/ 250g
Grind
1
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Details

Roast Level

Medium

Type

Single Origin

Process

Tropical Fermentation

Altitude

1100m

Variety

Red Catuai

Brew methods

AeroPress
Espresso
Moka pot

Roaster

Round Hill

Bath

When we think of ‘origin’, Kelston Round Hill is to us Synonymous. This lush grassy knoll just outside Bath with its clump of trees and views over Somerset, is not just our namesake, but the backyard of where our roastery was founded. It’s our origin, and it was there that our journey started. That Journey has taken us to distant origins with their own hills, on whose slopes some of the world’s greatest coffees are produced by the world’s best farmers.

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