Brasilien Fazenda Do Engenho

This micro lot on the variety Yellow bourbon has undergone an anaerobic fermentationwhere the coffee cherries are fermented in closed barrels together with a natural yeast derived from the cherries' own fruit sugars. The fermentation gives the coffee an extra sweetness and complexity, resulting in a round and full-bodied coffee with a smooth balance and tropical fruit tones.

Fazenda do Engenho is owned by José Ronaldo Junqueira Dias and his children, and has been passed down for three generations. The farm is located in Carmo de Minas, in a micro-region in the southern part of the state of Minas Gerais. The area is known for its favorable natural conditions, such as the cooling effect of the mountains and the even distribution of rainfall throughout the year, which create optimal conditions for growing the highest 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 cherries rest and dry on the raised beds under UV protection in the greenhouse. The cherries will be rotated and sorted daily for a period of 30 to 40 days.