Regular price ¥1,800
Unit price per
Flavor Notes
Lemon balm, Sansho ,Blackberry,Almond, Pink pepper, Brown sugar, Smooth
Beans
Farm: Fazenda Guariroba
Producer: Homero Paiva Aguiar, Gabriel Lamounier
Area: San Antonio
Altitude: 1,100m
Varietal: Red Catuai
Processing: Natural
Roast Level
Light roast
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＜Fazenda Guariroba＞
The beloved coffee from Fazenda Guariroba, known for its unique flavor profile, has arrived once again. The history of the farm dates back to the 19th century, founded by Joao Ferreira Carneiro. Today, the passion and tradition for coffee production are carried on by the fifth-generation producer, Homero Aguiar Paiva. Specializing in specialty coffee, the farm has actively embraced innovative processing methods and cultivation techniques in recent years. Its excellence has been widely recognized, including winning first place at the Cup of Excellence (COE) in 2016, placing 8th in Brazil Pulped Naturals in 2018, and receiving the National Winner award at COE in 2019.
This year’s lot is the FRUITY selection, which we also sourced last year. However, unlike the previous tank (bioreactor) fermentation, this year the cherries were piled on patios and covered with sheets to ferment.
By controlling oxygen exposure, naturally occurring yeasts and lactic acid bacteria on the cherries are gently activated, allowing a slow anaerobic fermentation to take place. During this process, internal temperatures are carefully monitored to prevent over-fermentation while enhancing clarity and sweetness in the cup.
After fermentation, the coffee is dried slowly on African beds for approximately 40 days under shade. By avoiding direct sunlight, the beans are dried evenly with minimal stress, allowing the flavors developed during fermentation to fully integrate into the beans.
We also asked why this method was chosen instead of last year’s tank fermentation. Tank fermentation uses selected and cultivated microorganisms in a controlled, sealed environment to ensure high reproducibility. In contrast, this year’s method takes the opposite approach—embracing the natural microorganisms present on the cherries and allowing environmental factors to shape the flavor.
In the early stages of fermentation, various microorganisms become active. As the cherries are covered and oxygen is limited, the environment gradually shifts to anaerobic conditions. Eventually, selected microorganisms thrive, breaking down sugars in the mucilage and creating complex flavors. This method requires careful management, as it carries the risk of undesirable fermentation if not properly controlled. Therefore, precise temperature monitoring and drying are essential.
The result is a coffee that captures the delicate balance between human control and the power of nature—offering remarkable depth and nuance unique to this lot.
From last year’s cupping, the profile felt slightly more refined while still maintaining the unmistakable Guariroba character. The sweetness of citrus fruits, combined with a subtle hint of spice, signals the return of Guariroba season.
In roasting, we initially slowed down the early phase to avoid scorching, which brought out a more pronounced nutty character. To highlight more of Guariroba’s brightness, we then adjusted to a slightly shorter roast time, resulting in a livelier, brighter cup.
Expect a refreshing citrus sweetness with a spice note reminiscent of Japanese sansho pepper. Toward the finish, berry-like and cinnamon-like aromatics emerge. Overall, the gentle, nutty sweetness typical of Brazilian coffees softly envelops these distinctive flavors. While it may seem bold at first sip, the impression gradually softens, leaving you wanting more.
This is also an excellent choice for iced coffee, especially in the warmer months.