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Brazil Catuai & Bourbon Anaerobic Ferment

Brazil Catuai & Bourbon Anaerobic Ferment

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BB-BRA-BOMJ-200G-PURP-PMH071

Varietal: Catuai & Bourbon

Process: Anaerobic Fermentation

MASL: 1250

Roast: Filter Roast

Size: 200g

Tasting Notes: BUBBLEGUM, RED WINE, RASPBERRY

For nearly a century and a half, the illustrious lineage of Flavia and her husband Gabriel has intertwined with the art of coffee production. Their family's unwavering dedication has nurtured a profound connection to the craft, making coffee an integral part of their very essence. It is a heritage steeped in passion, where each bean tells a story passed down through generations.

In 2013, the resplendent Alta Mogiana region garnered distinguished recognition from the INPI (Industrial Property National Institute), solidifying its position as one of Brazil's most time-honored bastions of coffee cultivation. Within this hallowed land, a tapestry of flavours is woven, creating beans that possess a distinct character unrivalled by any other. Renowned for their impeccable quality, these remarkable beans exude an enchanting aroma and boast a velvety, creamy body that is nothing short of exquisite. In the Alta Mogiana, coffee transcends the realm of a mere beverage, becoming a symphony of sensory indulgence that captivates all who partake.

This Vibrant coffee has a thick syrupy body with red fruits, juicy and boozy characteristics, with tasting notes of Bubblegum, Red Wine and Raspberry.
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IT STARTS WITH THE BEANS

No matter how good your grinder, coffee machine or kettle is if you don't have high quality coffee beans you aren't going to have a good tasting coffee.

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COMMON COFFEE PROCESSES

  • WASHED PROCESS

    Washed coffees (aka wet process) use water to remove the coffee seed from the cherry. This has the least amount of contact with the fruit and has a clean and often creamy taste. Washed coffees are commonly known to carry more flavours from the origin, terroir and variety rather than the processing flavours.

    TRY A WASHED COFFEE 

  • NATURAL PROCESS

    Natural coffees were popularised by producing countries that did not have as much access to water, this processing technique has since been adopted all over the world and tends to carry through a rich fruity flavour from the extended contact with the coffee cherries,

    TRY A NATURAL COFFEE 

  • FERMENTED

    There are many coffees that fall into this third category of coffee processing, the most popular being Anaerobic fermentation and Carbonic Fermentation (CM).
    Expect funky fruity notes and an intense alcohol / boozey taste

    TRY A FERMENTED COFFEE 
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