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Bag of Rosetta Brazil Santa Cruz anaerobic natural coffee

Rosetta Roastery - Brazil Santa Cruz Anaerobic Natural

R 210.00

We receive fresh deliveries of these coffee beans twice per week. Please allow up to 3-4 working days after you order for dispatch in case we need to wait for the next delivery.

Brazil produces more coffee by volume than any other country in the world. While the majority of its crop is commodity-grade coffee used as the base for pretty typical espresso blends, in recent years we’ve been lucky enough to try some fantastic Brazilian specialty lots, many of which were provided to us by the experts at Rosetta Roastery. This lot comes from a farm in Minas Gerais, a picturesque mountainous region in the South-East of Brazil, the favourable altitude, climate and soil of which allow it to produce delicious, high-quality coffee. This lot is particularly exciting for having gone through a fairly unconventional and exciting process: anaerobic fermentation.

Anaerobic processing is a relatively new experimental coffee processing technique that involves placing coffee cherries in large, airtight containers with water. These barrels are sealed, and the coffee cherry inside is left to ferment for 2 to 3 days before being removed and left to dry with the skin and flesh still intact. This results in some truly exotic and complex flavours developing in the bean, such as bold fruit notes and wine-like acidity.

Rosetta Roastery's notes

Style: Progressive
Flavour profile: Bold aromatics, chocolate marzipan, strawberry syrup

“Balance is the cornerstone of success when roasting a coffee that has undergone extended fermentation. Vibrant and unconventional, we strive to highlight the more unusual flavour characteristics while upholding a harmonious interplay of acidity and sweetness.

How we apply heat throughout the roast is important. We’ve opted for a longer profile, primarily driven by airflow. The result is unparalleled clarity and velvety soft mouthfeel, with only a hint of the nuttiness we typically expect from a Brazilian coffee.”

Coffee details from Rosetta

“Originally an orange farm, Josiani and her husband, Giovanni Bragagnolo, shifted their focus to coffee in 1998. Microlots, such as this lot, receive particular attention during the fermentation stage, bringing unique complexity and clarity of flavour. Frequent specialty coffee events and cuppings are hosted at the farm to bring together industry experts; sharing information and showcasing their superb offering.

The farm has become self-sustainable in many ways. While producing their own organic compost and incorporating water recycling systems, Santa Cruz has also established its own seedbeds for various coffee varieties. Their goal is continual enhancement; prioritising staff growth and security while producing top-tier specialty coffees for global markets.”

  • Altitude: 1100 masl
  • Processing: Anaerobic natural
  • Variety: Catuai
  • Region: Paraguaçu, Minas Gerais
  • Country: Brazil
  • Producers: Josiani Moraes of Fazenda Santa Cruz
  • Harvest: 2023