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Bold strawberry & tropical fruit, almond nougat
Alternatively-processed coffees have a more fragile cell matrix which necessitates a gentler roast curve. Once we hear the initial reticent cracks which tend to come in a few degrees later than conventional washed and natural lots, we drop off gas completely and push development with residual heat - radiant energy transfer allowing for much better control of the bean's development level.
Fazenda Santa Lucia was first acquired in 1994 by Antonio Wander Garcia whose son Andre, an agronomist, now oversees the operations. Their farm manager Diquinho plays a pivotal role in the prosperity of the farmland and the quality of coffee they've been able to produce - testified to by the selection of their coffees by the likes of the Cup of Excellence auctions.
Once the cherries were selectively picked, this particular peaberry lot was anaerobically fermented before being patio-dried for 20 days. The choice to introduce this controlled anaerobic fermentation to this natural process brings about wonderful tropical fruit complexity, while maintaining more classic attributes expected from Brazilians such as lower acidity and a fuller body.
Altitude: 950m - 1300m ASL
Processing: Anaerobic Natural
Region: Serra das Abelhas, Sul de Minas, Brazil
Producer: Andre Garcia and Diquinho at Fazenda Santa Lucia