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It's been a while since Rosetta Roastery has released a Brazilian coffee. While there were many delicious examples in the past, a quick scan through the archives informs us that they were long enough ago that there hasn't been a Brazilian since the launch of the new packaging. It's somewhat hard to believe, but if you know the lovely people at Rosetta, you might speculate that it has to do with just how choosy they are about their coffees.
After all, Brazilians can sometimes be boring; there, we said it! Now that isn't to say that there aren't spectacular Brazilian coffees out there. There definitely are! Unfortunately that's not what accounts for the enormous volume that Brazil produces every year as the largest coffee grower in the world. Most of it is predictable, reliable, affordable, but not really remarkable. The exceptions are worth hunting down though, and hunting down exceptional coffees is what our friends at Rosetta do best.
One only needs to read a little about this coffee to realise that it's something special. It's a natural, rather than the more typical Brazilian pulped natural, but even more intriguingly, it's undergone a 72 hour anaerobic fermentation. Anaerobic fermentation has been a feature of many of the top coffees at world competitions of late. This new, experimental step in processing coffee seems to yield some truly wonderful flavours. We're excited to try this example. You should be too!
Phaedon's tasting notes
This is definitely one of the most interesting Brazilian coffees that I've tasted. It offered something different up in every brew that I tried, and I thoroughly enjoyed all of them. Classic Brazilian flavour profile lovers need not worry; you will find some of those nutty notes in here, toasted hazelnut to be precise, but there's a lot more going on.
This coffee has a very interesting, powerful set of aromatics. It reminded me of vanilla but also of florals. There's also quite a complex set of fruit flavours, though it's the blueberry note that really stands out. Combine this with the creamy mouth feel, and you've got a flavour profile a bit like a blueberry panacotta, at least the ones that I make from time to time.
Bottom line, if you like interesting, complex and unique coffees, you've got to try this one!
Flavour profile: Pungent aromatics, tropical fruit, blueberry
This Brazil may sneak up on you in the roaster - hitting a tame first crack - but you know a batch has been roasted the moment you step into the roastery and the smell of blueberries and cocoa nib fill the air. Gentle acidity and potent fruit are what this coffee’s all about.
The producer at Sitio Vargem Grande, Rosimeire Aparecida Guerra, is known for her immaculately kept farm. She works closely with her husband, Carlos, and brother-in-law, Thiago, when experimenting and learning about fermentation to create unique, exceptional profiles for her coffees.
This lot of coffee has been naturally processed - but prior to the cherries being dried out they’ve gone through an anaerobic soak: the fruit is kept underwater in an oxygen free environment for 72 hours, where the temperature, sugar and PH levels are strictly monitored.
- Producer: Rosimeire Aparecida Guerra on Sitio Vargem Grande
- Region: Minas Gerais
- Country: Brazil
- Variety: Catuai & Yellow Catuai
- Altitude: 1,125 mASL
- Processing: Natural, with anaerobic fermentation
- Harvest: 2020