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BRAZIL. ANAEROBIC FERMENTATION. DIRECT TRADE. COFFEE.
FAZENDA DE SERRA - BRAZIL
FAZENDA DE SERRA - BRAZIL
FAZENDA DE SERRA - BRAZIL
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FAZENDA DE SERRA - BRAZIL

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Roast Level: 

Country: Brazil

Region: South of Minas Gerais 

Sub-Region: Santana da Vargem

Farm: Fazenda da Serra

Producers: Danielle Fonseca

Altitude: 900 meters

Varietals: Red Catuai & Mundo Novo

Process: First separated by wet process then 72 hours of anaerobic fermentation followed by 20 days of sun drying on cement patios

Tasting Notes: Caramel, green grape, floral, with a long lasting flavour,

Direct Trade

Brazil is the largest coffee producing country with over 300,000 coffee farmers, produces roughly 30% of all coffee consumed annually. There are about 30 coffee growing regions of which the state of Minas Gerais has the largest acreage and Sul da Minas Gerais is a distinct region in the state that has mild temperatures and higher altitudes and ideal growing conditions. This once upon a time story began when in the 1727 coffee was smuggled in from French Guiana. The next phase is when French missionaries brought the Bourbon varietal from Yemen to Reunion Island then on to the Americas. Th Caturra varietal is a natural mutation of Bourbon 1st discovered on a farm in Minas Gerais, the Mundo Novo is a natural cross between the Bourbon and Typica varietals found in Brazil and the Catuai is a cross between the Mundo Novo and the Caturra.

Fast forward a few centuries and you come across Danielle Fonseca now the 3rd generation of her coffee farming family. Growing up around coffee, in 2016 Danielle began managing the farm with her father and then taking over complete control only a few years later. She is now solely responsible for the operation of the farm and has since risen to the occasion with a focus on sustainable and traceable practices and experimental post harvesting practices. This is where the anaerobic fermentation comes into play. By her on volition Danielle separated specific lots of coffee where she subjected the coffee cherries to an anaerobic fermentation process, carefully monitoring the temperature time PH level to create a special tasting coffee. Like an artist with a blank canvas, a new work has been created and we get to liaise with her only sister Priscilla and hear about the pride Danielle takes in developing this coffee. As much a she hopes I enjoyed roasting her coffee we hope you enjoy drinking it. Just a little tidbit -  The Pan American Coffee Bureau created a massive “coffee break’ campaign in the 1940’s and 50’s that is now quite ubiquitous. Google some of the poster images they are really lots of fun to look at, the Saturday evening post has a whole selection.