Brazil | Author Coffee Project | Natural Anaerobic 36hr

Origin

• 🇧🇷 Brazil· Cerrado

Tasting notes

Character

• Experimental
  50
• Funky
  40
• Bright
  30
• Clean
  20

Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Marzipan, yellow fruit, melon, & nougat Region: Cerrado Mineiro Producers: Proud Mary Coffee, Nunes Coffee, Lucca Cafés Especiais & Região do Cerrado Mineiro Process: NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. AnaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. 36 hr Recipe: Espresso - 1:2.5 Filter - 1:17 About the farm: In late 2018 Nolan Hirte of Proud Mary Coffee worked on an exciting new project ‘Author Coffee’. Nolan was so excited to produce his first ever coffee from scratch! Working with good friends Georgia Franco of Lucca Cafés Especiais, Gabrielle Nunes of Nunes Coffee and Juliano of Tarabal of Região do Cerrado Mineiro. The goal was to produce a very special batch of coffee together from none other @nunescoffee the winner of Brazil COECup of Excellence (COE)A national competition and auction that identifies a country's best lots each year; winning 'COE' lots command dramatic price premiums. 2017 Pulp Natural. After inspecting the amazing varietals to pick to produce we chose Yellow CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America.. It just looked and tasted so ready to be picked, super juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it.. We hand-picked the cherries, then sorted through removing anything not up to scratch. I wanted to turn the volume up, so we decided to do a natural anaerobic fermentation for 36 hours by placing the cherries in grain pro bags and sealing them up tight. We then placed them in the shade of the forest to maintain a nice stable temp while they ferment. After 36 hours we spread out the cherries in a thin layer on raised beds, stopping the fermentation. We then made a slightly thicker layer to allow for a nice slow drying process. This coffee is tasting delicious. Many thanks to @luccacafesespeciais @nunescoffee and @cerradomineirooficial for making this happen. Obrigado! Roasting days: Proud Mary roast Monday-Friday during normal business hours. To ensure freshness of coffee, best to order early in the week as postal services and couriers do not operate on weekends. Orders: placed by 8.30am PST will be roasted and dispatched the same day. If you are ordering on a Friday, and order after 8.30am then your coffee will be roasted the following business day - Monday.