The cherries from the Yellow Catuai varietal, sourced from the award-winning Sao Silvestre farm, were placed within a stainless steel bioreactor and subjected to controlled temperatures for a period of 120 hours. This meticulous process yields a cup profile that diverges from the conventional Brazilian coffees, exhibiting elegant notes and a complexity reminiscent of fine Rwandan and Kenyan coffees.

• • • Sijainti: Serra do Salitri – Minas Gerais.  1100- 1200  masl
    • Kahvipapu: Yellow catuai, anaerobic process.
    • Paahtoaste: Light+