Brazil - Anaerobic Fermentation

Taste profiles from Brazil can often get pigeonholed as high body, low acidity and samey. The reality is, the coffee can be really varied especially when sourced from specialty producers experimenting with alternative processing methods. A natural anaerobic fermentation is when the coffee cherry is fermented in pressurized sealed tanks of water which starves the coffee of oxygen. Naturally occurring yeast then feed on the sugars in the cherry and the resulting enzymes can have a big impact on the end flavour of the beans. After 64 hours of fermenting the cherries are then dried on beds in the sun to dry naturally before being hulled to remove the bean from the dried fruit.

The result, for this coffee is a balanced medium body, high sweetness which makes it perfect as espresso and paired with milk. But also delicious mellow stone fruit acidity which adds complexity to keep the filter drinkers happy too.

Country - Brazil
Crop - Ipanema Premier Cru Colina D’Or B67
Farm - Fazenda Rio Verde
Region - Minas Gerais
Varietal - Yellow Bourbon
Process - Natural Anaerobic Fermentation
Altitude - 1056m
Tasting notes - Milk Chocolate, Apricot, Peach
Roast level - Light/med
Roasted for - Espresso and filter