This is the second lot that we purchased from one of your favourite farms in Brazil, by Rosemeire Guerra. For the last couple of years, Rosemeire has been experimenting with different processing methods, and the results have been excellent.
One of her strengths has been the techniques she employed in the drying process, which has truly elevated how the coffees taste. This lot is fully made up of Yellow Catuais, and it was fermented as a whole cherry in an anaerobic environment for up to 80 hours. This means that the coffees had more time to develop unique flavour compounds that we typically don’t associate with Brazillian coffees.
With our Single Profile roasts, we are tasting a ripe and syrupy acidity, reminding us of mixed berry juice. The entire taste experience is soft and jammy, finishing off with a light syrup aftertaste.