Sitio Vargem Anaerobic

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<b>Variety: </b> Yellow Catuai
</p>
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<b> Processing: </b> Natural
</p>
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<b> Origin: </b>  Lambari, Brazil
</p>
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<b> Producer:</b> Rosimeire Aparecida Guerra
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<p>
<b> Altitude: </b>1125m
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<p>Sitio Vargem Grande is a small farm near the town of Lambari, Brazil that is operated by Rosimeire Aparecida Guerra and her husband Carlos. They purchased the property when they got married in 2009 and did their first plantings of red and yellow Catuai plants in 2010. Situated at 1100 meters above sea level and reaching up to 1400 in some areas, the farm is relatively high-altitude for the region and yields some great coffees! Rosimeire and Carlos have been doing some cool experiments with coffee processing - including this lot which was fermented anaerobically for 80 hours before being dried utilizing both raised beds and a mechanical dryer. </p>
<p>
The resulting coffee has a very unique profile - we're getting some tangy, dried fruit flavors like apricot or candied plums. Very sweet, with some orange-like acidity and a hint of cocoa beneath it all. It makes a juicy, rich brew with a lot of character - we're willing to bet it's been a while since you've had a coffee like this one! It's always cool to see producers perfecting different processing methods, and we love to pick up different ones when we can. Variety is the spice of life, after all! </p>

Dried Fruit, Orange, Cocoa

Variety: Yellow Catuai

Processing: Natural

Origin: Lambari, Brazil

Producer: Rosimeire Aparecida Guerra

Altitude: 1125m

Sitio Vargem Grande is a small farm near the town of Lambari, Brazil that is operated by Rosimeire Aparecida Guerra and her husband Carlos. They purchased the property when they got married in 2009 and did their first plantings of red and yellow Catuai plants in 2010. Situated at 1100 meters above sea level and reaching up to 1400 in some areas, the farm is relatively high-altitude for the region and yields some great coffees! Rosimeire and Carlos have been doing some cool experiments with coffee processing - including this lot which was fermented anaerobically for 80 hours before being dried utilizing both raised beds and a mechanical dryer.

The resulting coffee has a very unique profile - we're getting some tangy, dried fruit flavors like apricot or candied plums. Very sweet, with some orange-like acidity and a hint of cocoa beneath it all. It makes a juicy, rich brew with a lot of character - we're willing to bet it's been a while since you've had a coffee like this one! It's always cool to see producers perfecting different processing methods, and we love to pick up different ones when we can. Variety is the spice of life, after all!

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Tim McCarthy

MORAGA

Member Since
June '16

Dessert in the Morning

What a great change of pace with this Brazilian gem. Both of us took our first sips this morning and really liked the sweetness. Almost a bit like hot cocoa with a marshmellow added! Zero bitterness. Well balanced flavor throughout the cup. Even enjoyed a cup later in the day with a few ice cubes and a splash of Oatly.

04/03/21