Prototype Brazil - Santo Antonio (Roasted on the 28th March)

Patricia is a smallholder farmer in Mogiana, Brazil, running her family farm with her son, Pedro. With a focus on quality and experimental microlots, her coffees showcase the region’s exceptional terroir through innovative processing like volcanic fermentation. Volcanic fermentation is a specialised, primarily Brazilian, post-harvest processing method where ripe coffee cherries are piled into conical "volcano" shapes on patios, initiating an anaerobic, or oxygen-deprived, environment. This 40-72 hour process uses local micro-organisms to create complex, fruity, and intense flavour profiles Origin Brazil Producer PATRICIA COELHO Region Mogiana Altitude 1,050 -1,300 masl Varieties Acaia, Catuai Processing Anaerobic Taste Notes: Nougat / Black Cherry / Brandy Cream