Brazil is one of the most famous coffee-producing countries in the world, and it’s easy to guess why. Being the largest green coffee exporter in the industry, you’re likely to find at least some Brazilian coffee in just about every coffee shop or café in the world, particularly due to its popularity as a blend component. However, Brazil’s about more than just commodity lots used to round out popular café blends. The Latin American nation took its first steps into the specialty scene back in the ‘90s and hasn’t looked back since. These days, we’re graced with plenty of specialty Brazilian coffees.

This particular lot, roasted by our friends over at Rosetta, comes from a family-owned farm in Minas Gerais. The Muñiz family have owned and operated Fazenda Das Almas since 1942, and did everything from picking to pulping without electricity until the mid ‘60s. Over the years, the farm has added new and innovative agricultural practices to its repertoire, such as mineral fertilizers and soil correction techniques, which has enabled it to enhance both the volume and quality of its harvests. 

South-Eastern Minas Gerais is one of Brazil’s premier coffee producing regions. The area is characterised by rugged terrain, a tropical climate, and high altitudes, including some of Brazil’s tallest mountains, all of which provide the perfect conditions for growing high-quality Arabica coffee. This particular coffee, a natural lotcoffee, has additionally undergone an innovative and exciting processing method, called anaerobic fermentation. Anaerobic fermentation entails sealing the coffee cherry that, prior to drying, the coffee cherry is sealed in large, airtight tanks which contain water prior to drying,, and leaving them toleft to ferment in a tightly controlled environment for several days. This can infuse the coffee seed (which we know as the bean once it is roasted) with unique and complex flavours, such as bold fruit notes and a distinctive acidity. 

Rosetta Roastery's notes

Roast style: Progressive
Flavour profile: Complex and rounded, ripe fig, chocolate truffle

“Aiming to preserve and showcase this anaerobic natural’s rich tropical fruit notes, we kickstart the roast with a moderate charge temperature. A longer and gentler profile, we guide the ramp steadily with careful heat application. Once we hit first crack, we ease off on the gas, allowing the sugars to caramelise in the residual heat of the drum. This results in a splendidly elegant cup profile that’s both expressive and layered.”

Coffee details from Rosetta

• Altitude: 1000 masl
• Processing: Anaerobic Natural
• Variety: Icatu
• Harvest: 2024
• Country: Brazil
• Region: Cabo Verde, Minas Gerais, Brazil
• Farm: Fazenda Das Almas
• Producers: Adriano Muñiz of Fazenda Das Almas