Gran Café Paulista contains, among its components, Cereja Apassita which enriches the blend with hints of honey and raisins as well as giving it a naturally sweet in-cup profile. The Cereja Apassita was born from a project started almost 20 years ago in Brazil with the objective of creating a naturally extra sweet, coffee. Coffee growers took inspiration from the wine process, where the best grapes are left to dry on the vine to obtain sweetness and full-body. The same process is applied to coffee: when the cherries are ripe these are left for up to 30 days on the trees so that Cereja Apassita acquires greater complexity, more sweetness and more body.
Balanced