Cachoeira Anerobic Natural
Cachoeira Anerobic Natural
62-Hour Fermentation Process
Cachoeira Anaerobic – Carmo de Cachoeira, Sul de Minas, Brazil
Nestled in the lush hills of Carmo de Cachoeira, a municipality in the Sul de Minas region of Brazil, this coffee represents a refined balance of tradition, terroir, and experimental processing. The region is known for its cooler temperatures, higher elevations (ranging from 1,000 to 1,400 meters), and fertile volcanic soils—ideal conditions for cultivating high-quality Arabica varieties with vibrant acidity and refined sweetness.
This particular lot—Cachoeira Anaerobic—underwent a meticulously managed anaerobic fermentation process. Ripe, selectively harvested coffee cherries were placed into hermetically sealed plastic tanks and fermented without oxygen for 62 hours, while kept in shaded conditions to control temperature and slow microbial activity. This process encourages the proliferation of lactic acid bacteria and yeasts, which enhance the coffee’s acidity and fruit character while maintaining clarity and structure in the cup.
After fermentation, the coffee was slow-dried on raised beds and patios, allowing gradual moisture reduction that locks in the flavor complexity developed during fermentation. Careful monitoring during drying ensures even results and prevents over-fermentation or mold development—common risks with anaerobic methods if not managed properly.
The result is a coffee that showcases the best of both natural processing and controlled fermentation innovation.
Expect a velvety body and layered complexity, with tasting notes of single-origin dark chocolate, raspberry compote, and ripe black cherry. The acidity is round and juicy, complementing a lingering, cocoa-toned finish.
Enjoy Friends!!
Cachoeira Anerobic Natural
Cachoeira Anerobic Natural
62-Hour Fermentation Process
Cachoeira Anaerobic – Carmo de Cachoeira, Sul de Minas, Brazil
Nestled in the lush hills of Carmo de Cachoeira, a municipality in the Sul de Minas region of Brazil, this coffee represents a refined balance of tradition, terroir, and experimental processing. The region is known for its cooler temperatures, higher elevations (ranging from 1,000 to 1,400 meters), and fertile volcanic soils—ideal conditions for cultivating high-quality Arabica varieties with vibrant acidity and refined sweetness.
This particular lot—Cachoeira Anaerobic—underwent a meticulously managed anaerobic fermentation process. Ripe, selectively harvested coffee cherries were placed into hermetically sealed plastic tanks and fermented without oxygen for 62 hours, while kept in shaded conditions to control temperature and slow microbial activity. This process encourages the proliferation of lactic acid bacteria and yeasts, which enhance the coffee’s acidity and fruit character while maintaining clarity and structure in the cup.
After fermentation, the coffee was slow-dried on raised beds and patios, allowing gradual moisture reduction that locks in the flavor complexity developed during fermentation. Careful monitoring during drying ensures even results and prevents over-fermentation or mold development—common risks with anaerobic methods if not managed properly.
The result is a coffee that showcases the best of both natural processing and controlled fermentation innovation.
Expect a velvety body and layered complexity, with tasting notes of single-origin dark chocolate, raspberry compote, and ripe black cherry. The acidity is round and juicy, complementing a lingering, cocoa-toned finish.
Enjoy Friends!!