We have another intriguing coffee among the current Brazilian offerings! This one coming from Anilson and his farm Nevesramos.
Anilson and his family are a third generation of coffee growing families in his region of Matas de Minas. As a result of crop sharing, Anilson was able to buy the land he farms on. The knowledge he has accumulated over his years of coffee farming has allowed him to innovate and produce some very special coffee.
This anaerobic processed Catucai is a real treat! After the cherries are harvested they ferment anaerobically for 6 days, then dried in a greenhouse on an open field where a humidity of 14% is attained. They are then rested for 15 days before returning to the open field to further dry to a humidity of 11%.
On the cupping table, we found a wonderful balance of flavors consisting of rhubarb, peach, and candy apple!
- Anilson Faria Ramos
- Matas de minas
- Catucai 785