H&P Sertao Espresso

This is what Hoppenworth & Ploch says about the producers and the cultivation of Sertao Espresso:

The green coffee for our house espresso has been cultivated for several years in the Carmo de Minas region of Brazil by the Pereira family for generations. On an area of ​​330 hectares and at an altitude of 1,100m-1,450m, the coffee cherries for our Red Bourbon and other coffees are harvested every year between June and August and processed as natural. The coffees are graded on site by the carmocoffees organization's own Q-Graders.

This is what Hoppenworth & Ploch says about the preparation and taste of Sertao Espresso:

The Sertao has been served in our cafés in Frankfurt for several years and impresses with its versatility and consistently good quality. With its great nutty-chocolaty body and a very nice sweetness, it makes an excellent impression both as an espresso and in milk drinks. The Sertao is roasted as a more classic espresso in a light specialty coffee style and is widely accepted by coffee drinkers.