This Mundo Novo comes from the same site and team at Fazenda Samambaia, where long-term farming and careful processing have shaped a consistent approach to quality. The lot is fermented in sealed environments before being dried on patios, with close attention paid to temperature and timing throughout. The goal is not to overwork the coffee, but to guide it toward a more complete expression. Mundo Novo naturally carries more weight in the cup, and this lot leans into that. There’s depth through the middle, a broader structure, and a sweetness that sits lower and more developed. It’s a more grounded profile than the Catiguá. Fuller, but still controlled.