Brazil Fazenda Guariroba CMH

About This Coffee

This is an interesting coffee, spicy like a craft cola or ginger ale, with an herbal impression that comes forward as it cools. There is also a hint of crisp bitterness like cocoa. This Fazenda Guariroba has a history of more than 100 years of coffee production. The current owners are the fifth generation and their passion for coffee production has been passed down from generation to generation and has evolved into something more passionate. In recent years, fermentation methods have been established and production has been updated with the latest technology, while maintaining the excellence of traditional methods. By paying attention to the cultivars and handling multiple varieties, they are able to bring out the deeper appeal of the coffee, including differences by variety, by the method of selection and by the fermentation method. This lot is processed with a double carbonic maceration + black honey, which is a very luxurious and complex coffee with two fermentations using CO2 and a honey process that leaves a lot of pulp. Anaerobic lactic acid fermentation uses lactic acid bacteria (Lactobacillus Delbrueckii) and is fermented for 84 hours. The lactic acid bacteria break down the sugar contained in the ripe cherries into lactic acid and acetic acid, resulting in a bright, fruity flavour with a characteristic acidity. After fermentation, the cherries are placed in a pulper machine to remove the skins and undergo a second anaerobic fermentation. The second fermentation is an alcoholic fermentation, which uses budding yeast (Saccharomyces cerevisiae) to further break down the sugars and components of the mucilage, producing sugars in the form of alcohol, organic acids, amino acids and large amounts of CO2. The combination and proportion of these compounds gives rise to a unique flavour. As fermentation progresses, the CO2 produced increases the internal pressure in the tanks, allowing the ingredients created by the fermentation to permeate the coffee seeds. The honey process is naturally dry and relatively environmentally friendly, but has the disadvantage that it is easily affected by the weather and the quality of the coffee beans can easily vary, but at the Guariroba, the coffee beans are stirred cleanly and evenly and high quality is maintained.