It’s another season of insane Brazils!
We’re excited to keep them rolling out with Silvio Roberto!
Expect a slightly different coffee than last year – in our opinion, its even better! Tasting like passionfruit, rosehip and milk chocolate!
€ 18,50 – € 73,00
It’s another season of insane Brazils!
We’re excited to keep them rolling out with Silvio Roberto!
Expect a slightly different coffee than last year – in our opinion, its even better! Tasting like passionfruit, rosehip and milk chocolate!
| Weight | N/A |
|---|---|
| Dimensions | N/A |
| Roasted For | Espresso, Filter |
| Size | 1kg, 250g |
Silvio Roberto: Pioneering the JS Project in Mata de Minas, Brazil
Silvio Roberto stands as a prominent member of the esteemed group of producers in the enchanting Mata de Minas region of Brazil, a vital cog in the visionary JS Project. At the helm of this transformative initiative is Inacio Soares, a trailblazer dedicated to imparting his coffee processing expertise to ignite real change within the community.
Unified under the JS Project banner, this collective of producers from Mata de Minas and Sao Sebastian do Anta is creating ripples in the coffee world. Their united endeavor not only reimagines the boundaries of Brazilian coffee but also extends a hand to share their passion and knowledge, lighting the path for burgeoning generations of coffee producers.
These coffees, nurtured and crafted with boundless dedication and expertise, represent a true essence of excellence. Silvio Roberto’s role in this collective effort assures that these exceptional brews will forever hold a cherished place within our offerings, a testament to the spirit of innovation and collaboration in the world of coffee.
These handpicked cherries then undergo a thorough floating and draining process, setting the stage for the unique fermentation journey. The cherries are meticulously fermented anaerobically for 9 to 10 days, infusing the beans with extraordinary flavors. Post-fermentation, the coffee tanks find their home amidst the forest, where the temperature remains stable, allowing the coffee to reach its optimal state.
Following this, the coffee is gently dried on raised beds, a process that extends over approximately 25 days. This careful drying method is followed by a period of rest, maintaining a humidity of 12%, allowing the flavors to further develop and refine.
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