Farmer Michel C. da Silva
Region Mantiqueira
Earth Brazil
Processing Natural anaerobics
Harvest 08/2020
Variety Yellow catuai

Our winter love this year! Surely you are wondering why it is such a stone and how is it possible that it is from Brazil? We have this coffee from our friend Max, whose aim is to show the world that Brazilian coffee can be more than just "hazelnut". To get this coffee, we really had to fight! The whole lot was only 10 bags and we managed to get 4 of them, uff. So it is certain that you will not just taste this parade somewhere. We promise an unforgettable cup of coffee with the aroma of Caribbean rum and meadow honey, which, when drunk, turns into a mix of dark chocolate, ripe tropical fruit and red wine.

Farmer Michel Cristiano da Silva chose high-sugar cherries for this coffee in a selective harvest, where only the most ripe cherries are picked by hand every day. In anaerobic fermentation, the cherries are filled into bags, from which all the air is evacuated in a vacuum. The bags are stored in a dark room and fermented for 72 hours at a controlled temperature of 21-23 ° C. The next step is natural processing, during which the cherries are dried for about 5 weeks. Anaerobic fermentation is a very interesting modern and surprisingly simple method, which, however, requires precise execution in all steps.

Brazil Sítio Cachoeira

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Brazil Sítio Cachoeira

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Brazil Sítio Cachoeira

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