1st ever Anaerobic Coffee to Hemsedal.
Taste Profile: Cola, toffee, and chocolate with mellow dried fruit flavours. Sugary sweetness and tangy acidity.
Country: Brazil
Region: Sul de Minas
Farm: Fazenda Samambaia
Variety: Yellow Bourbon
Altitude: 750–1100 masl
Processing: Yeast-Inoculated Anaerobic Natural
Container: 100% metal, recyclable or re-usable.
Story:
Since 1896 Cambraia family has been growing coffees in Santo Antônio do Amparo Village - Sul de Minas region - Brazil. Fazenda Samambaia has several top 20 finishes in the Cup of Excellence. This farm is is roughly 1800 hectares with 619 hectares dedicated to coffee and harvests typically from June to August. They employee 51 people full time at the farm. Henrique Dias Cambraia is the owner and believes that his farm's success has a great deal to do with its geographic location between the Grande River basin and the Sao Francisco River Basin.
Yeast-Inoculated Anaerobic Natural
Sancoffee has divided their special preparation-processed coffees into three categories: aerobic fermentation in a pile, anaerobic fermentation in barrels, and anaerobic fermentation inoculated with yeast.
This natural process offering was pre-fermented with a yeast additive, either commercially purchased or collected from the coffee’s farm. After collection, the cherries are sorted and placed in a clean plastic barrel in increments, with the yeast solution sprayed over each new layer. The barrel is then closed with an airtight valve to ferment for at least 48 hours. After this period, the cherries are rinsed in clean water to interrupt the fermentation process completely. They are then moved to raised beds, spread evenly, and rotated daily throughout the drying phase.
It is important to note this coffee was intentionally processed utilizing anaerobic fermentation. In general, placing freshly-harvested cherries inside a sealed container or bag of some sort for a period of time will create a flavor impact. We find those anaerobically-fermented coffees often exhibit an increase in the intensity of fruit and acidity and a slight increase in the body. Nonetheless, the anaerobic fermentation process has a distinct impact on the outcome of the flavor profile.
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Brew guide:
It brews great for a simple aeropress, pour-over, chemex.
