Coffee

Brazil Santo Antonio Volcanic Fermentation

Brazil Santo Antonio Volcanic Fermentation

£13.00

Brazil Santo Antonio Volcanic Fermentation

£13.00
Shipping calculated at checkout.
Chocolate Honeycomb
Almond
Candied Orange Peel

No, it's got nothing to do with volcanoes, but this experimental microlot from Patricia Coelho still explodes with flavour.

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Brazil Santo Antonio Volcanic Fermentation
Produced by talented small- holder farmer, Patricia Coelho, this coffee is from an experimental microlot in which the whole cherries are piled into volcano-shaped pyramids with the skin still on. By drying them this way, and ensuring uniform drying by way of regular rotation and repiling, the cherries in the centre of the pyramids begin to macerate, giving a flavour profile of candy, nut, sticky citrus and a lingering, baked pineapple sweetness.

Region:

Mogiana

Producer:

Patricia Coelho

Farm/Milling Station:

Santo Antonio

Processing:

Volcanic Fermentation

Varietal (s):

Mundo Novo

Altitude:

1,050 to 1,300 metres above sea level

Sourcing Partner:

Bossa Coffee

Roasters Notes Brazil Santo Antonio Volcanic Fermentation
I've gone light with our very first volcanic fermentation coffee! Don't expect much funk here, but do expect notes of juicy baked pineapple, chocolate covered honeycomb, a bit of nut, and some lingering sweetness.
About Brazil
Smuggled into Brazil in 1727 by a Portuguese soldier, after seducing a Governor's wife in French Guiana, around 40% of all coffee in the world is produced in Brazil - around 3.7 million metric tons annually - making it the powerhouse of world coffee production.

Typically, Brazil naturally processes its coffee, but has recently started to experiment with washed and pulped lots.

Brazilian coffees are usually associated with sweet caramel and chocolate notes, big bodies, and a relatively low acidity.

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