Region: Carmo de Minas, São Paulo - BR
Varietal: Yellow Catuai
Process: Anaerobic Fermentation, 48 Hours, Bombona style
Notes: Japanese syrup, chocolate and a sweet Lychee finish
This coffee from Marquinhos really smashes home what fermentation is all about. With over 48 hours of anaerobic tank fermentation, this coffee really shows off the complexities of a controlled fermentation process. What we get are subtle Japanese flavors: an umami mouthfeel with hints of a sticky Kiromitsu syrup that turns into a sweet lychee finish. Just brilliant.
Due to Marquinho's fermentation chops, we basically have to come up with an entirely new flavor chart to document this coffee from his Sitio Chapada farm.