Brasilien Engenho Espresso

This micro lot has been processed using what the producer calls the natural fermentation process, which means that the coffee berries are fermented after picking together with a natural yeast, created from the coffee berries' own fruit sugar. The fermentation gives the coffee an extra sweetness and complexity, creating a balanced espresso with tropical notes.

Fazenda do Engenho is owned by José Ronaldo Junqueira Dias and his children, after being passed down for three generations. Engenho Farm is located in Carmo de Minas, in a micro-region in the south of the state of Minas Gerais. This micro-region is known for its favorable natural conditions, such as the cooling effect of the mountains and the excellent rainfall, which is well distributed throughout the year, making it possible to produce very high quality coffee.

This coffee is processed through the natural fermentation process. This starts long before the actual process, it requires coffee cherries that are picked when they are fully ripe. Alongside the traditional evaluation of ripeness by the color of the cherries or even by chewing them, the level of soluble sugar content is measured (target: 22-24 ºBrix).

When the coffee cherries are delivered to the washing station to be processed, they are cleaned to remove unripe cherries. Then, the coffee berries are carefully placed in a tank containing a natural yeast culture called “Mosto”. Once the tank is filled, it is sealed to avoid oxygen contact from the environment and sudden temperature changes. The length of the fermentation process can vary depending on the desired flavor profile and pH target.

According to studies related to fermentation and coffee quality, the taste of coffee beans is directly affected by the acidity of the environment, so producers must consider the pH measurement as a wake-up call to stop the process. Then it's time to let the coffee cherries rest and dry on the raised beds under UV protection in the greenhouse. The cherries are rotated and sorted daily for a period of 30 to 40 days.