Brazil Fazenda Bananal, Burundi Style Fermentation
This coffee is grown by the Bananal Coffee Estate, a woman-owned 117-year-old family farm in the Sorocabana region. The family uses its tradition and origin in coffee cherry production along with modern practices to obtain the highest quality beans.
Fermentation Process The beans are processed using fermentation methods native to Burundi in East Africa.
The process begins with a 24-hour dry fermentation, with washing every 12 hours. Next, is a 24-hour underwater fermentation, with washing every 12 hours. Third step in the process, is a return to the dry fermentation tank, with the addition of a small amount of water for 24 hours, with in between washing. Finally, the coffee is spread on drying beds, and turned and dried to a predetermined moisture level.
Farmer: Carolina Tiney Atalla Altitude: 600-900 M Varietal: Red Icatu, Obata, Uva (IAC 125) & Catuai Process: Burundi Style Fermentation Tasting Notes: Sweet Clean Strawberry, Tart Green Apple