About the bean
Welcome to the world of precision flavour.
This special lot of Brazil Natural has undergone a specific form of fermentation that involves a no-oxygen environment to create a flavour experience designed to power up the unique characteristics of the bean.
The anaerobic process is different from other forms of fermentation. Beans go through an extended fermentation process in sealed conditions (typically in airtight tanks, barrels or Grain-pro plastic bags) beyond the typical timeframe of 12-36 hours. The anaerobic extension varies by hours, even days. The types of microbes able to survive the airless environment, and extended stew time, create an end result markedly different from the standard approach to coffee fermentation.
Expect a flavour wow of singular notes (from poached pear to even gingerbread) that broaden the palette and express more memorably in the cup. Typically, the process produces a more complex acidity and a fruitier character without any funk. Oh. And it's deliciously good.
Farm: Fazenda da Serra
Producers: Danielle Fonseca
Region: South of Minas Gerais
Sub-region: Santana da Vargem
Process: Anaerobic Fermentation
Harvest: Manual fruit detaching
Post Harvesting Method: Natural separated via wet process
Post Harvest Process: Anaerobic fermentation, 72 hours in a sealed barrel
Drying Method: Sun-dried in a thick layer for 2 days – then spread into a thin layer
Altitude: 900 masl.
Varietals: Red Catuai & Mundo Novo
Screen Size: 15 up
Cupping Score: 85 (a score of 80 points or above on a 100-point scale is graded "specialty" coffee)
Caramel, green grape and floral.
Recommended Roast: Our roast option for the Brazil Natural Anaerobic is Full City. The Full City profile develops a sweet sugar richness and a more mellow acidity. Clean in the cup with a silky body. This coffee can taste different with each brew (in the best way) - so much to discover and enjoy.
About the Grower
The Brazil Natural Anaerobic is our new, fast favourite from Danielle Fonseca, who represents a special connection for us at Green Beanery. Danielle's sister is our former in-house beans expert, cupper and roaster, Priscila Fonseca, who currently lives and works in Canada helping to establish market access here for her family's farm and neighbouring growers. Granddaughter and coffee farmer's daughter, Danielle Fonseca started managing the family business with her father in 2016. When her parents moved to another city and Priscila moved to Canada, she took over management of the farm by herself. She works tirelessly to implement sustainable practices and to improve post-harvesting methods to ensure her coffee's special characteristics shine. Traceability of every step involved in harvesting is available for all lots produced by Fazenda da Serra.
About the bean
Do you like a medium to dark roast? Do you like espresso? Do you like a brew rich in flavour and bold in body? Yes? Then our new batch of Colombian Supremo SC 17/18 is for you! These beans are sourced from the central northwest of Colombia in the Antioquia region, the country's largest coffee producing region. Coffee here is mountain-grown by small farmers and large estates. The high altitude slows the pace of ripening and the result is a classic Colombian - rich, full bodied, and a toasted chocolate taste that cools to a cold brew perfection.
No surprises and that's OK because this coffee is super good. And the crema! Go espresso, go cold brew and get happy.
City roast, medium-fine grind, brewed in a Hario V60 pour over (30g of coffee to 500ml of water)
This combination produced a silky body and a sweet taste with a light acidity. Pleasant indeed with a smoky finish.
Vienna roast, medium grind, brewed in a French press (40g of coffee to 500ml of water)
Oh, yeah! We upped the ratio of coffee to enhance the body, which at this level was syrupy strong with a potent chocolate, almost brownie flavour. When the cup cooled, the flavour balance evened out, making this one a great pick for cold brew.
Our only regret? We didn't pull an espresso shot. And that's where this bean shines.
Roast recommendation: Medium to dark. Oh, Vienna! You were nice. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.
About the bean
A number of the major coffee-growing countries we source from may not know how great their product is. When the "good stuff" is exported elsewhere, local coffee can be a sub-par experience, roasted dark to hide defects and mixed with filler to increase volume. Happily, that isn't the case with Ethiopia, which consumes half of its annual coffee production and boasts a thriving domestic coffee culture (Google for examples of an Ethiopian coffee ceremony). The birthplace of coffee according to legend, Ethiopia is where Coffea arabica originated, which is said to be the first species of coffee ever cultivated; it remains the dominant species and accounts for more than 60 percent of the world's commercial coffee production. Given its genetic wealth and history, Ethiopia is a coffee region like none other and an unparalleled paradise of coffee flavour.
A delicious flavour combination and a must-try Yirgacheffe.
This wonderful batch of Yirgacheffe is from the Wonago district in Ethiopia's Gedeo zone, a region known for its Yirgacheffe production from farms run by local smallholder families.
Coffee cherries are sorted, depulped and then the beans, still covered in mucilage, are fermented for 36 to 48 hours before washing. The wet beans in parchment are placed on raised beds in thin layers and turned every 2 to 3 hours during the first few days of the drying process. Depending on the weather, the beans continue drying for 10 to 12 days until the moisture content reduces to 11.5 percent. The beans are then transported to Addis Ababa, Ethiopia's capital, to be milled and bagged prior to export.
BEAN: Ethiopia Yirgacheffe Wanago Surafel Burhanu GR2
FERMENTATION: 36 to 48 hours
DRYING METHOD: Raised African beds
ALTITUDE: 1780 – 1850 masl.
SCREEN SIZE: 14+
DIRECT TRADE: Yes (bought directly from the farmer)
GRAIN PRO: Yes
CUPPING NOTES: Strawberry, rose, dried fruit, toffee, good acidity.
SPECIAL NOTE: This batch of Yirgacheffe is an entirely NEW entry to our inventory (a different supplier from our usual).
Roast recommendation: Typically, light to medium. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.
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About the bean
A traditional European-style espresso and a perfect balance of bittersweet notes. Jubilee is rich in flavour with an almond colouring and thick crema.
For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chartView full product details