Brazil | Fazenda Guariroba
■ FLAVOR COMMENT
The moment the powder is ground, the refreshing fragrance of barbecues like lemongrass and mint rises, along with a subtle hint of Japanese pepper, creating a truly captivating aroma that remains even when sipped in liquid form. Enjoy the refreshing flavors of white grapes and lemon, the delicate green apple-like flavor, and the complex tropical fruit and cherry-like fruitiness. The meticulously controlled fermentation process allows for a rich, deep sweetness reminiscent of honey and cane sugar.
■ FLAVOR NOTE
White Grapes, Lemongrass, Mint, Sansho 
■ INFORMATION
This coffee is of the highest quality, carefully handpicked, one by one. Harvesting with minimal use of machinery is not only environmentally friendly, but also maintains soil health and protects the natural ecosystem. This handpicking method creates new jobs for local communities and promotes social sustainability. In the production of specialty coffee, this painstaking handpicking increases market value, allowing it to command a premium commensurate with its quality.
Harvested coffee cherries are separated into floating cherries (floaters) and sinking cherries, with wood, leaves, imperfect fruit, and overripe fruit floating, while heavier items such as fully ripe fruit, immature fruit, and stones sinking. By sorting the coffee cherries into floaters, we can produce a cleaner, sweeter, more balanced, more aromatic, and higher quality coffee. 
The coffee then undergoes a second anaerobic fermentation (double anaerobic fermentation).
Primary fermentation: [Alcoholic fermentation] Hand-picked, immediately after harvest, the cherries are washed and then fermented in a sealed bioreactor using the budding yeast Saccharomyces cerevisiae, a microorganism selected from coffee fields, for 48 hours in carbonic maceration (fermentation without oxygen).
- Secondary fermentation: Once fermentation is complete, the cherries are depulped and fermented for an additional 72 hours using a solution containing the same microorganisms.
The refining method is as follows:
Black Honey/Slow Shade Dry Black Honey Shade slow drying is a processing method in which the pulp is removed from the coffee cherries and they are slowly dried in the shade over time. The natural sugars in the mucilage are slowly converted during the slow drying process, resulting in an intensified sweetness.
Country of origin: Brazil
Region of production: Minas Gerais, Campo Das Vertentes
Production area: Santo Antonio do Amparo
Farm name: Fazenda Guariroba
Producer: Homero Aguiar Paiva
Gabriel Lamounier
Elevation: 1,100m
Variety/Topazio
Process/Double Anaerobic Fermentation
Refining Method: Black Honey
Klopp/2024/25
Roast level: Light roast