Starting The New Year On A Sweet Note

Sweet Yellow was conceived with the ambition to be the sweetest coffee on the menu. To achieve this goal, various yellow varietals were blended together, varieties known for producing sweeter beans. The science behind this lies in the cherries' yellow colouring, which reflects more sunlight than red cherries - this reflection keeps the yellow cherries cooler, resulting in a slower maturation process. This unhurried development provides the beans with optimal conditions and extended time to develop sugars. Only the ripest cherries were selected and pulped. The final product delivers a very round mouthfeel that combines Swiss milk chocolate and toffee notes, complemented by the citric acidity of yellow fruits.

The processing method, known as "Cerrado Natural," involves leaving the cherries on the trees for an extended period, allowing them to complete their maturation process and dry while still attached to the branch. This technique is only viable in regions with very dry and stable weather during harvest. In many other coffee-growing areas, allowing coffee to dry on the tree could pose significant risks, as excess moisture could lead to the development of fungus and other microorganisms. However, Cerrado's unique characteristics make this process possible, which proves advantageous as tree-dried naturals typically exhibit a heavy body and intensified sweetness.