BRAZIL | Fazenda Coqueiro | Yellow Catucai | Anaerobic Natural

Origin

• 🇧🇷 Brazil· Carmo de Minas

Tasting notes

Character

• Experimental
  50
• Funky
  40

For more than 40 years, the Carneiro family has cultivated coffee in the mountains outside Carmo de Minas, a city world-renowned for its coffee heritage. Today, the farm is run by Glaucio Carneiro and his nephews, Paulo Sérgio and Jose Clovis. Unlike much of Brazil, the harvest at Fazenda Coqueiro is performed by hand as its mountainous terrain makes it impossible to use mechanical pickers. Hand-picking ensures that only the perfectly ripe cherries are picked, which makes for a tastier coffee. On our most recent trip to Brazil, we visited Coqueiro with Jonatas (Jose Clovis’ son) to explore the farm and tour their processing facility. Spotted on the drying patio, under some shade trees, were a collection of blue drums – that’ve become synonymous with anaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. processing. Anaerobic processing from Brazil – yes, please. This Anaerobic Natural is sweet and crisp, with yellow citrus notes and a silky bodyBodyThe 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..