Rosetta Roastery - Brazil Das Almas Anaerobic Natural 2025

Historically, Brazil has produced nearly a third of the world’s coffee supply—a legacy tracing back to the 18th century. Over time, large-scale industrialisation shaped Brazil’s coffee output, cementing the nation’s reputation as a global powerhouse for commodity-grade coffee. However, innovative Brazilian producers have rewritten this story by shifting their efforts toward cultivating high-quality lots and experimenting with processing methods. Today, that shift means we get to enjoy exceptional specialty Brazilian coffees like this anaerobic natural, roasted by our friends at Rosetta. One such example is the Muñiz family, who, now in their third generation, are known for embracing forward-thinking agronomy and advanced fermentation techniques. Since 1942, they have grown and processed coffee among the rolling hills of Cabo Verde at Fazenda Das Almas in southern Minas Gerais. While last year’s Das Almas anaerobic natural offering from Rosetta featured the Icatu hybrid variety, this year’s lot offers an opportunity to taste that same innovative process when applied to the Catuaí variety, a classic Brazilian staple. Rosetta’s Notes Style: Progressive Flavour: Chocolate truffle, red grape preserve, rounded finish “Aiming to preserve the coffee’s expressive character and complex aromatics, we approach the roast with a moderate charge temperature and a steady, controlled rate of rise. A longer, gentler profile allows the coffee to develop gradually without overwhelming its more delicate aromatics. “As we approach first crack, we carefully reduce the heat and allow the roast to finish with the residual energy of the drum. This approach brings clarity and sweetness to the cup while retaining the expressive, layered character of the anaerobic natural.” Coffee Details from Rosetta “Fazenda das Almas has been farmed by the Muñiz family since 1942 in Cabo Verde, Sul de Minas. Today, Adriano Muñiz runs the farm alongside his sons, Thiago and Matheus, continuing a family approach that combines traditional coffee growing with a strong focus on experimentation. “Adriano maintains small plots of different varieties to understand how they perform in the farm’s microclimate, while also testing new fermentation and drying methods on small lots before scaling them up. This experimental approach has helped establish the farm as a notable producer of specialty coffee in the region. The farm also places a strong emphasis on environmental preservation, with around 37% of the property maintained as native vegetation, alongside ecological corridors and 21 natural springs.” Altitude: 1,000m ASL Processing: Anaerobic natural Variety: Catuaí Harvest: 2025 Region: Cabo Verde, Sul de Minas Country: Brazil Producer: Adriano Muñiz Farm: Fazenda Das Almas