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FEATURED COFFEE FOR MAR 2021 :

BRAZIL FAZENDA GUARIROBA

YELLOW CATUCAI
INDUCED FERMENTATION

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BRAZIL FAZENDA GUARIROBA - YELLOW CATUCAI - INDUCED FERMENTATION

As opposed to the mild nutty stereotype of Brazilian coffee, the coffee produced by the Guariroba Farm is packed with complexity, fruitiness and hints of honey. It was in fact awarded the Cup of Excellence in 2016 with an outstanding score of 90.5. The farm uses an innovative double fermentation process to enhance the coffee’s best attributes, defying the expectations of a Brazilian coffee.

GENERAL BEAN INFO

 REGION 

BRAZIL CAMPO DAS VERTENTES

GROWER

HOMERO PAIVA AGUIAR

CITY

SANTO 
ANTÔNIO DO AMPARO

MAIN VARIETALS

YELLOW CATUCAI

ALTITUDE

1100M

PROCESSING

INDUCED ANAEROBIC NATURAL

ANNUAL RAINFALL

 

1200MM

 AWARDS 

COE BRAZIL #01, 2016

CUPPING NOTES

 

NOTES OF HONEY, FENNEL  AND YELLOW FRUITS,

 

WITH VARIOUS NUANCE AND COMPLEXITY OF FLAVOURS AND AROMAS

DOUBLE FERMENTATION - INDUCED ANAEROBIC NATURAL PROCESSING 

After being selectively hand picked and washed at Fazenda Guariroba, coffee beans undergo induced anaerobic fermentation, a relatively novel yet increasingly popular practice. The cherries are inserted into fully sealed tanks with one-way valves to keep them oxygen-deprived while releasing carbon dioxide build-ups. The sugars and acids in the coffee’s mucilage are converted into various acids, ethyl alcohol, carbon dioxide and other compounds, that give rise to the striking exotic flavours. As opposed to aerobic fermentation, this setting slows down the yeast and bacterial activity hence expresses a completely different spectrum of flavours of the coffee beans.

 

The  Guariroba Farm specifically uses double fermentation, 72-hour induced lactic fermentation using microorganisms from the farm followed by a 120-hour alcoholic fermentation after the cherries are peeled. They are then dried on raised beds for 30 days. Brazil’s climate, scarce rainfall and long periods of sunshine, is perfect for natural processing, which provides a substantial body, sweetness, smoothness, and complexity to the coffee’s profile.

ABOUT BRAZIL COFFEE

Brazil is the biggest producer and exporter of coffee beans, facilitating up to 220,000 coffee farms. Though Brazilian coffee beans are mostly used for espresso blends, the flavour profile is much underrated due to low elevation plantation hence less flavourful coffee profile as compared to high-grown alternatives. In fact, Brazillian coffee is highly diversified, accounting to fourteen major coffee-producing regions over seven states.

The Guariroba Farm is situated in state Minas Gerais with coffee renowned to be full bodied with fruity aromas and citric flavours.

ABOUT THE FARM

The Guariroba Farm is a five-generation coffee farm located on the fertile soil of Santo Antônio do Amparo, within the Campo Das Vertentes region of Minas Gerais. Homero Aguiar Paiva, the current owner of the farm, continues to strive for excellence in production of flavourful and aromatic coffee beans through implementation of sustainable growing systems.

 

Homero manages the farm with the support of his brother and agronomist, Renato Paiva; his sister Elisa Paiva; and brother-in-law, Gabriel Lamounier. The team’s passion, hard work, and innovative minds were recognised by the Cup of Excellence in 2016, placing first in Brazil Natural.

ABOUT THE EXPORTER

Sancoffee is a specialty coffee coop based in the Campo Das Vertentes region. They work closely with producers to produce high quality coffee consistently with the most advanced and sustainable agricultural practices. They also provide opportunities to growers to build long-lasting relationships with international roasters and importers.

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GALLERY

 
 
 
 
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BREWING PROFILES & TASTE NOTES

Espresso-based

ESPRESSO-BASED

BREWING PROFILE

ROAST LEVEL: MEDIUM DARK
WATER TEMP : 94 °C
PRE-INFUSION TIME : 6s
GROUND-TO-COFFEE RATIO : 1:2

TASTE NOTES

ESPRESSO:
HONEY, TENDER ACIDITY, YELLOW FRUIT, LEMON PEEL, SMOOTH BODY, CARAMEL & COCOA AFTER
MILK COFFEE:
MILKY SWEET, BAILEYS, YOGURT, CARAMEL, DARK CHOCOLATE AFTER
V60

V60 POUR OVER

BREWING PROFILE 1

ROAST LEVEL: MEDIUM LIGHT
WATER TEMP : 92 °C
GROUND-TO-COFFEE RATIO : 1:15
DURATION: 2:30

BREWING PROFILE 2

ROAST LEVEL: MEDIUM DARK
WATER TEMP : 92 °C
GROUND-TO-COFFEE RATIO : 1:15
DURATION: 2:05

TASTE NOTES 1

RUM & SWEET AROMA, MEDIUM TO HIGH ACIDITY, LEMON PEEL, CARAMEL AFTER

TASTE NOTES 2

BLACK SUGAR, RUM RAISIN, ALMOND, DARK CHOCOLATE, WINE CHOCOLATE
Aeropress

AEROPRESS

BREWING PROFILE 1

ROAST LEVEL: MEDIUM LIGHT
WATER TEMP : 94 °C
GROUND-TO-COFFEE RATIO : 1:13
DURATION: 2:45

BREWING PROFILE 2

ROAST LEVEL: MEDIUM DARK
WATER TEMP : 92 °C
GROUND-TO-COFFEE RATIO : 1:13
DURATION: 2:30

TASTE NOTES 1

FLORAL, CIDER, HONEY, ORANGE , BANANA PEEL, RAISIN

TASTE NOTES 2

DATE, YELLOW FRUIT, GRAPEFRUIT PEEL, DARK CHOCOLATE, ALMOND
Syphon

SYPHON

BREWING PROFILE 1

ROAST LEVEL: MEDIUM LIGHT
GROUND-TO-COFFEE RATIO : 1:13
DURATION: 2:15

BREWING PROFILE 2

ROAST LEVEL: MEDIUM DARK
GROUND-TO-COFFEE RATIO : 1:13
DURATION: 1:45

TASTE NOTES 1

DATE, CARAMEL, TEA-LIKE, BERRIES, STARFRUIT, CLEAN

TASTE NOTES 2

BLACK SUGAR, FLORAL , RAISIN, SLIGHTLY WINEY, COCOA
Nitro coffee

NITRO COLD BREW

BREWING PROFILE

ROAST LEVEL: MEDIUM DARK
GROUND-TO-COFFEE RATIO : 1:10
BREW DURATION: 18 HOURS

TASTE NOTES

FLORAL, LEMON, SUGAR, RUM RAISINS, SMOOTH
Coldbrew

COLD BREW

BREWING PROFILE

ROAST LEVEL: MEDIUM DARK
GROUND-TO-COFFEE RATIO : 1:10
BREW DURATION: 18 HOURS 

TASTE NOTES

RUM RAISIN, WINE CHOCOLATE, YELLOW FRUIT, BROWN SUGAR