Fazenda Ip

Origin: Brazil, Carmo de Minas

Altitude: 950-1200m

Processing: Fermented Natural Process

Variety: Yellow Bourbon

Notes: Peach, Fig, Chocolate

Roast: Omni Roast

While Brazilian coffees are generally known for being low-acidity and heavy bodied, producers like Luiz Paulo at Fazenda Ip are pushing the boundaries with innovative processing methods that elevate the cup profiles of their coffees. This lot of the Yellow Bourbon was put through a 48 hour anaerobic fermentation, giving a ripe, juicy acidity, with notes of peach, fig, and round chocolatey sweetness.

Harvested between Oct23-Jan24, sourced from Cofinet.