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Brazil
Region – Minas Gerais, Carmo do Paranaíba
São Silvestre farm
Owners – Andrade family
Taste notes – chocolate mousse, curd snack with dried fruits, melon kombucha, red apples.
Wild fermentation is a natural fermentation where people are interfering as little as possible, relying on the unique impact of nature. After 84-hour aerobic fermentation, cherries of this micro-lot are dried, letting them absorb aroma and flavor components along with sugars from the mucilage to make the coffee filled with sweetness and delicate fermentation notes.
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