Brazil | Santuario Sul | Pacamara | Anaerobic Natural

Origin

• 🇧🇷 Brazil· Minas Gerais

Tasting notes

Character

• Experimental
• Funky

Region: Carmo de Minas, Minas Gerais Elevation: 1200 masl About: San tuário Sul sits in the hills of Carmo de Minas, built as a deliberate step away from traditional Brazilian coffee. The project was founded by Luiz Paulo Dias Pereira, alongside collaborators including Camilo Merizalde, with the intention to experiment , both in the field and at the mill. Rather than focusing on volume, Luiz Paulo approaches the farm as a living collection of varieties. More than 30 cultivars are planted across the property, each managed separately and monitored closely through harvest. This level of control allows the team to refine how each varietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. responds to altitude, soil, and process, with Luiz personally cuppingCuppingThe standardized tasting ritual — coarse grounds steeped in hot water, crust broken, slurped from a spoon — used to score and compare coffees. early samples to guide decisions. Pacamara is a clear example of this intent. A variety not traditionally associated with Brazil, it’s grown here with careful attention to maturation , and fermentation. This Pacamara present s high sweetness and a coating mouthfeelBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. , shaped through an extended fermentation protocol . The result is a different expression of Brazil , less familiar and more exploratory, and firmly tied to a producer willing to test the limits of what can be done.