Located in the hilly area of Montecarmelo, in the Cerrado region northwest of Sao Paulo, this Brazilian Arabica naturale thrives at altitudes of around 700 m in a low-rainfall climate on dry sandy soils. These optimal conditions for plant health result in small harvests of excellent quality, with the usual range of maturity for stripped, dry-processed origins. For this reason, opto-electronic post-sorting is carried out in Trieste to produce a batch that is homogeneous in terms of size and maturity with perfect roasting properties. The aroma is distinctive with traces of fresh nuts, honey and finely bittered cocoa. In the mouth, pure, straightforward and clear. The aromas of the nose are taken up again, and transferred via the nuanced acid structure into a long finish. Prepared as an espresso, it is a bundle of structured intensity; with milk, the cocoa tones develop even more intensively, becoming flattering and delicate.