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Pè de Cedro Estate Yellow Bourbon Pulped Natural - Mantiqueira de Minas


Brazil Espresso & Moka Pot

Pè de Cedro Estate Yellow Bourbon Pulped Natural - Mantiqueira de Minas

A pulped natural Brazil with great flavour traits: hazelnut, orange liqueur, raisins, dark chocolate.

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Pe de Cedro Estate is located in Pouso Alto, within the Mantiqueira de Minas region of Brazil, at an altitude between 1000 and 1250 masl.

When Edson Morais de Barros acquired the plantation in 2012, it already had a prominent reputation for producing high-quality coffee. Since then, Edson has continued to develop its potential by collaborating with a team of agronomists and with the Brazil Specialty Coffee Association (BSCA) to produce the highest quality coffee.

Besides, Edison has put together a team with extensive experience in specialty coffee production. He hired the group not on a seasonal but on a full-year basis, to supervise and improve all the production processes daily.

Pe de Cedro works according to the best coffee production practices and traditions of Mantiquera de Minas. Such practices have given the region the certificate of Protected Geographical Indication (PGI). PGI means that the Estate follows environmentally friendly practices and uses approved coffee varieties.

This specialty microlot, of Yellow Bourbon varietal only, was prepared according to the pulped natural process. Unlike many Brazilian farms, the harvest at Pe de Cedro is done exclusively by hand to select only the perfectly ripe cherries.

These are processed exclusively on the same day of collection. The cherries are firstly mechanically treated to remove skin and most of the mucilage from the parchment. The latter is then brought over a patio and laid out in a thin layer for drying. The quality team manages the drying process with extreme care, turning the beans regularly to allow for slow and uniform drying.

Once the residual humidity level of 12% is reached, the parchment is collected in wooden containers, in which it spends a resting period to stabilize the humidity before the final packaging.

Roasted to order with a profile crafted for espresso extraction, this coffee has the typical aromatic traits of the best Brazilian specialty coffees: hazelnut, orange liqueur, raisins, dark chocolate.

Minimum resting period: 10 days from roast date.

Pouso Alto - Mantiqueira de Minas
Pe de Cedro Estate - Edson Morais de Barro
1000 - 1250 masl
Yellow Bourbon
Processing method
Pulped Natural, dried on a patio
Medium, crafted for espresso and moka pot
Tasting Notes
Hazelnut, orange liqueur, raisins, dark chocolate

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