top of page

Featured Coffee in Mar 2021 - Brazil Fazenda Guariroba - Yellow Catucai - Induced Fermentation

Brazil Fazenda Guariroba - Yellow Catucai - Induced Fermentation

Brazil Fazenda Guariroba

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

Producer/Grower: Homero Paiva Aguiar

  • Region: Campo das Vertentes, Brazil

  • City: Santo Antônio do Amparo

  • Altitude: 920m-1,100m

  • Annual Rainfall: 1,200mm

  • Harvest: Apr 2020 to Sep 2020

  • Awards: COE Brazil #01, 2016

  • Main Varietals: Yellow Catucai

  • Processing: Induced Fermentation

  • Drying Structure: Concrete patio, raised beds + greenhouse, rotating dryers

  • Cupping Notes: Notes of honey, fennel, and yellow fruits, with various nuance and complexity of flavours and aromas

Induced Anaerobic Natural Processing

After being selectively hand picked and washed at Fazenda Guariroba, coffee beans undergo induced anaerobic fermentation, a relatively nouvel 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.

Fermentation tanks at Fazenda Nossa Senhora Aparecida, Pedregulho, São Paulo, Brazil

About Brazilian 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.

Campo Das Vertenetes Region of Minas Gerais, Brazil

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.



bottom of page