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Clean, gentle acidity, ripe tropical fruit & brûléed sugar
A returning favourite, Rosimeire decision to reduce the drying period for lot #2 contrasts a dramatically different flavour profile to our first lot. Less expressive ferment, an abundance of fruit with its own distinctive character she aims to achieve with all of her coffees.
The more brittle cell matrix of these process-driven coffees warrants a gradual ramp up to first crack. Thereafter, the radiant heat of the roaster takes care of a lot of the heavy lifting in the development of this coffee.
Producer, Rosimeire Aparecida Guerra and her husband, Carlos, took ownership of Sitio Vargem Grande in 2009. Situated between 1100m and 1400m ASL, they favoured the farm for its high elevation.
Over the years, Rosimeire has worked in close collaboration with her brother-in-law, Thiago, when experimenting with new fermentation techniques to create enhanced cup profiles for her coffees. During the fermentation process, they rigorously monitor sugar content, temperature and pH.
Anaerobic fermentation takes place in the absence of oxygen. In the case of this natural lot, the cherries are soaked under water for 72 hours. For 7 days, they are dried on the patio and then placed in the drying box, where warm air is circulated at a consistent temperature, for an additional 10 days. Their investment in their mechanical dryer is extremely beneficial when more space is required for new coffee needing to be dried or faced with unfavourable weather.
Altitude: 1125 ASL
Processing: Anaerobic Natural
Variety: Red Catuai
Region: Lambari, Minas Gerais, Brazil
Producer: Rosimeire Aparecida Guerra of Sitio Vargem Grande