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Rosetta Roastery Sitio Vargem Grande 2021/2

Rosetta Roastery - Brazil Sitio Vargem Grande Anaerobic

R 648.00

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.


Back in 2020, this coffee's predecessor was a ray of flavourful sunshine in a crazy, chaotic time. Back then, it was one of the first Brazilian releases that we'd seen from Rosetta Roastery for several years. The team has vivid memories of savouring the last lot. It feels quite appropriate that it kicked off a streak of delicious Brazilians from Rosetta over the last two years.

This is not your mainstream Brazilian coffee by any means. The producer, Rosimeire Aparecida Guerra, has created a unique flavour experience after experimenting with innovative processing techniques. The coffee has undergone a 72-hour anaerobic fermentation which will no doubt yield interesting flavour results. We are looking forward to tasting it and seeing if it's as good as its predecessor in 2020.

Phaedon's tasting notes

This new Sitia Vargem Grande Anaerobic has a very mellow acidity accompanied by some jammy berry flavours, as well as some nutty and biscuity notes. It's relatively rare to find these kinds of flavours without much brightness, so it makes for quite an interesting drinking experience. No doubt, this will please more traditional coffee palates, but it will also offer something for the adventurous. While versatile, I found this coffee worked best as espresso or a moka pot.

Rosetta's notes

Style: Progressive
Flavour profile: Gentle acidity, jammy strawberry, hazelnut

There’s no need for aggression when tackling alternatively-processed coffees, specifically anaerobic lots. The more fragile cell matrix of these process-driven coffees warrants a gradual ramp-up to first crack; never pushing full gas.

The Maillard reaction is integral to the development of a coffee's characteristics. For both a full espresso and a lovely, textured filter brew, we extend this reaction to highlight this lot’s inherent body. We drop off gas for the majority of the development phase and let the radiant heat within the drum do its magic, allowing for a more gentle caramelisation and a wonderfully sweet cup.

Coffee details

Producer, Rosimeire Aparecida Guerra and her husband, Carlos, took ownership of Sitio Vargem Grande in 2009. Situated between 1100m and 1400m ASL, they favoured the farm for its high elevation.

Over the years, Rosimeire has worked in close collaboration with her brother-in-law, Thiago, when experimenting with new fermentation techniques to create enhanced cup profiles for her coffees. During the fermentation process, they rigorously monitor sugar content, temperature and pH.

Anaerobic fermentation takes place in the absence of oxygen. In this case of this natural lot, the cherries are soaked under water for 72 hours. For 15 days, they are dried on the patio and then placed in the drying box, where warm air is circulated at a consistent temperature, for an additional 15 days. Their investment in their mechanical dryer is extremely beneficial when more space is required for new coffee needing to be dried or faced with unfavourable weather.

  • Producer: Rosimeire Aparecida Guerra on Sitio Vargem Grande
  • Region: Minas Gerais
  • Country: Brazil
  • Variety: Yellow Catuai
  • Altitude: 1,125 mASL
  • Processing: Natural, with anaerobic fermentation
  • Harvest: 2021/2