Notes: Grapefruit, blackberries, black tea
Region: Minas Gerais
Varietal: Red catuai
Process: Natural process + anaerobic yeast fermentation
Altitude: 1,100 MASL
Description: Brazil is typically known for their nutty, chocolatey, low acidity coffees due to lower altitudes. However, this coffee is unlike any Brazilian we've had. It's got a fantastically sweet acidity and vibrant fruitiness like a washed East African would!
This lot is comprised of coffee from producers in the State of Minas Gerais who collaborated to each create coffees that were fermented anaerobically for 72 hours, with Selvatech yeast (formulated for improving cup score in coffee). After fermentation, coffees were laid out in thin layers to be sun-dried for uniform drying, and then rested for 30 days before dry milling. Our importer's producing partner reported that coffees scored between 82-83 before yeast fermentation, and scored 85-87 after fermentation.