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Brazil Extended Fermentation

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TASTING NOTES: Exotic | Red Apple, Nuts & Brown Sugar

ORIGIN: Minas Gerais, Brazil
PROCESS: Extended Fermentation 
VARIETAL: Field Blend
ELEVATION: 1100m

Suggested Listening: "Golden Brown" The Stranglers

Our first time working with Nu Coffee. An export company that works with experimental Brazilian coffee producers. This is first of three extended fermentation lots we will offer in the next 4 months.

The coffee was produced in the most famous growing region of Brazil, Minas Gerais, and is the result of Jorge Fernandos experimental processing techniques. Brazilian coffees are not known for their crisp acidity or sweetness as lower elevation coffees typically don't get the cold nights to slow down the development of sugars in the coffee cherries. The fact that this coffee has that crisp acidity and sweetness is a result of the processing of the coffee cherry post harvest.

Through exciting new experimental processing techniques Jorge has managed to produce a coffee more reminiscent of an elevation of 1400-1600m.

Extended Fermentation processing techniques offer a real insight into what the coffee industry can do to combat climate change.

Lots of fruit sweetness and a crisp red apple like malic acidity this coffee is more reminiscent of a Guatemalan than a Brazil. However there is a touch of nuttiness that will feel familiar to those that like there Brazils.

Red Apples, Brazil nuts and little brown sugag/ sweet clove spice make this a perfect fall coffee.

Who said Brazilian coffees are boring and only good for blending?

This is the modern world

Drink modern coffee

 

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