Brazil: Fungi make the coffee tasty

There is one thing I can not live without: a good espresso. Over the years I have become spoiled regarding a cood coffee. Having lived in so many places that I have acquired a taste for the different kinds of java served around the globe. In my opinion the best coffee roaster are the germans, and the best coffee producers the brasilians. Lately the brazilians have been catching up though and you can find awared world class coffees here in stores.

Many of them awarded and a handful among the worlds top 10 coffees. Gourmet coffee companies in Brazil have started the pursuit of getting the best out of the red fruits. My favorite coffee at the moment is a type grown in the highlands of Sao Paulo and Minas Gerais, grown at over 3500 feet of altitude, a blend of the best Arabica beans and ground only shortly before preparation. It is called “Santo Grao” and is being served and sold here, not too far from where I live. So what does fungi have to do with coffee? Well a brazilian coffee researcher has found it has everything to do with it.