Roasted - Brazil Natural Anaerobic

About the bean

This natural Brazilian coffee has undergone a special fermentation process involving the removal of oxygen to produce a more complex flavor spectrum—think wine-like depth paired with a nuanced, refined acidity.

The anaerobic method for this lot utilized a closed fermentation cylinder to ensure the process moved at the desired (slow) and regulated pace, which is integral to the metabolization of sugars in coffee beans so that a richer flavor and more delicate acidity is achieved.

In the cup, the versatility across a range of roast profiles surprised us. At a light roast brewed as a V60, we enjoyed a vibrant, fruit-forward result with a medium-high acidity—distinct strawberry and caramel notes emerged here. A juicy intensity makes this one a great pick for espresso. At a medium roast brewed as both a V60 and espresso, we struck the crowd pleaser. The acidity mellowed into a more balanced, fruity backdrop that harmonized beautifully with additives—ideal for lattes. Remarkably, the complexity survived the darker roast, offering layered flavors without overwhelming intensity. Crucially, the medium roast bridges the gap for those of you seeking less acidity. Bonus mention: despite the anaerobic special process, this coffee delivers premium qualities without the premium price tag.

Flavor Notes

Liqueur body. Citrus Acidity. Long and Pleasant Finish. Strawberry. Caramel. Raspberry. Wild Fruits. Green Apple. White Wine.

Quick Notes

Region: Minas Gerais
Producer: Eldorado Specialty Coffees
Farm: Santa Monica
Process: Anaerobic 
Altitude: 1,200 masl.
Varietal: Catucai 2SL (a crossbreed of Catuai and Mundo Novo coffee varietals)
Screen: 16+
Cupping Score: 87 (a score of 80 points or above on a 100-point scale is graded "specialty" coffee

Recommended Roast: City or Full City (FC for reduced acidity). For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.