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Gentle acidity, jammy strawberry, hazelnut
There’s no need for aggression when tackling alternatively-processed coffees, specifically anaerobic lots. The more fragile cell matrix of these process-driven coffees warrants a gradual ramp up to first crack; never pushing full gas.
The Maillard reaction is integral to the development of a coffee's characteristics. For both a full espresso and a lovely, textured filter brew, we extend this reaction to highlight this lot’s inherent body. We drop off gas for the majority of the development phase and let the radiant heat within the drum do its magic, allowing for a more gentle caramelisation and a wonderfully sweet cup.
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 this case of this natural lot, the cherries are soaked under water for 72 hours. For 15 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 15 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: Natural, with anaerobic fermentation
Variety: Yellow Catuai
Region: Lambari, Minas Gerais, Brazil
Producer: Rosimeire Aparecida Guerra on Sitio Vargem Grande