The coffee producing region Sul de minas produces 30% of all coffee in Brazil primarily on small farms ranging from 10 to 100 hectares. Typically coffee from here is full-bodied with slight citric and fruity aromas but we have something different here... anaerobic fermentation.
Anaerobic fermentation is a processing method where the coffee is processed in a fully sealed and oxygen-deprived fermentation tank. The anaerobic process takes around 120 hours and in some cases can take up to 240 hours.
This is a treat for the real connoisseurs. Something totally different to what you might be used to. Dark cherry notes with a strong red wine flavour running throughout the coffee.
BRAZIL Region: Sul de Minas Process: Natural Anaerobic Fermentation Altitude: 1150 - 1230 MASL Varietal: Icatu Taste Notes: Cherry, Cane Sugar, Molasses, Dried Plum