Brazil Anaerobic Natural

So even though there are readily available washed and natural Brazilian coffees on the market, the natural processes aren't a true sundried natural -- not like an Ethiopian natural. You still roast them medium to dark and they aren't fruity. 

 But this Brazil is an actual sundried Brazil, and is a natural process by all definitions. And then on top of that it has undergone a short anaerobic process and been vacuum sealed in small bags at the mill to preserve fresheness. This is a microlot from the Santo Antonio farm, single varietal Yellow Catucai type, Sundried, and Anaerobic process. Honestly, no one in Brazil is doing this, and they probably should be.

It makes it one of the most interesting tasting Brazilian coffees we've ever had. Roast it light, like a natural process coffee. Something like a natural Costa Rica or Natural Honduras is good, maybe 30 seconds out of the 1st cracks, but not even half way to the 2nd cracks. Err on the light side. We particularly enjoy it as espresso where it is wild with notes of cherry, pecan, chocolate, vanilla; and in filter brews as coffee you get chocolate, spice, cherry, and sweetness but yet it still maintains that aroma of a Brazilian coffee and doesn't lose its origin roots of being a little musky and earthy.

This is the only anaerobic natural processed Brazilian coffee I've seen on the marketplace, but it is a success, particularly for espresso fans.

US Arrival May 2025