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Rosetta Roastery Brazil Santa Lucia Coffee Bean Bag

Rosetta Roastery - Brazil Santa Lucia Anaerobic Natural

R 630.00

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 is not typically the origin that specialty coffee lovers get very excited about when it comes to single-origin lots. Brazilians may form the backbone of many of the best blends, but that's because their flavours are predictable, not necessarily exciting. Brazil is also the largest coffee producer in the world, so producing consistent coffee across a spectrum of qualities is what it does best.

Still, Brazil does produce some phenomenal specialty lots; you just have to find them and get a hold of them, a task easier said than done. One of our roasting partners that has always had a knack for this is Rosetta Roastery. Rosetta seems to do particularly well at finding specialty lots from up and coming estates, and this one fits that profile. Whether it's the cutting-edge anaerobic natural processing or simply the experience in cultivation that the team at Santa Lucia brings to bear, there's no question that this is an outstanding and unique example of Brazilian coffee at its best.

Phaedon's tasting notes

At the time of writing this first description of this coffee, I've only had the chance to taste it once, batch-brewed on our MoccaMaster at HQ. It was phenomenal. It's not quite like any other Brazilian coffee I've tasted before. It's bright; it's incredibly fruity; it's complex; it's very sweet. It's definitely something you should try while you can!

Rosetta's notes

Style: Progressive
Flavour profile: Bold strawberry & tropical fruit, almond nougat

Alternatively-processed coffees have a more fragile cell matrix which necessitates a gentler roast curve. Once we hear the initial reticent cracks which tend to come in a few degrees later than conventional washed and natural lots, we drop off gas completely and push development with residual heat - radiant energy transfer allowing for much better control of the bean's development level.

Coffee details

Fazenda Santa Lucia was first acquired in 1994 by Antonio Wander Garcia whose son Andre, an agronomist, now oversees the operations. Their farm manager Diquinho plays a pivotal role in the prosperity of the farmland and the quality of coffee they've been able to produce - testified to by the selection of their coffees by the likes of the Cup of Excellence auctions.

Once the cherries were selectively picked, this particular peaberry lot was anaerobically fermented before being patio-dried for 20 days. The choice to introduce this controlled anaerobic fermentation to this natural process brings about wonderful tropical fruit complexity while maintaining more classic attributes expected from Brazilians such as lower acidity and a fuller body.

  • Producer: Andre Garcia and Diquinho at Fazenda Santa Lucia
  • Region: Serra das Abelhas, Sul de Minas
  • Country: Brazil
  • Variety: Acaia
  • Altitude: 950m - 1300m ASL
  • Processing: Anaerobic Natural
  • Harvest: 2020