Regular price $150.00
Unit price per
Flavor Notes
Lime, Spicy(Cardamom) , Lemonade, Pineapple, Honey, Thick Mouthfeel
Beans
Farm: Fazenda Guariroba
Producer: Homero Paiva Aguiar, Gabriel Lamounier
Area: San Antonio
Altitude: 1,100m
Varietal: Paraiso
Processing: Honey-Intermitent Drying
Roast Level
Light roast
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＜Fazenda Guariroba＞
A favorite among many coffee lovers for its unique flavor profile, coffee from Fazenda Guariroba has arrived once again. The farm’s history dates back to the 19th century, when it was established by João Ferreira Carneiro. Today, the farm is managed by the fifth generation of the family, Homero Aguiar Paiva, who continues to carry forward the family’s passion and tradition in coffee production. Focused on specialty coffee, Fazenda Guariroba has become known for its commitment to innovation, actively developing new cultivation methods and processing techniques.
This lot is produced from the Paraiso variety, whose name means “paradise.” Developed by the Brazilian research institute EPAMIG, Paraiso is a next-generation Arabica variety created through the crossbreeding of Catuai and Mundo Novo. It is known for its vigorous growth, stable yields, and strong disease resistance, performing particularly well at elevations between 900 and 1,200 meters.
One of Paraiso’s most distinctive characteristics is its combination of bright citrus-like acidity and creamy sweetness. The variety also responds exceptionally well to different fermentation methods, allowing producers to precisely express their desired flavor profiles. As a result, Paraiso is highly regarded for showcasing both terroir and processing character while maintaining remarkable clarity and complexity in the cup.
One of the most important stages of production at Fazenda Guariroba is the careful selection of perfectly ripe cherries. This task is entrusted to a skilled team of women renowned for their ability to distinguish subtle differences in color. Hand-picking requires extraordinary attention to detail, and their expertise ensures that only the finest cherries are selected. This meticulous work plays a vital role in enhancing the sweetness and overall quality of the coffee.
For this lot, the farm employs a Low-Temperature, Long-Time Anaerobic Fermentation process.
Gabriel views fermentation as a way of designing flavor. In this lot, the coffee undergoes an exceptionally delicate fermentation process lasting approximately 20 days at a constant temperature of 15°C. Stainless steel tanks are used to maintain stable conditions and precisely control fermentation activity.
Rather than simply processing coffee as quickly as possible, Gabriel approaches fermentation almost like brewing, using time as a tool to shape and develop the coffee’s character. During this slow and gentle fermentation, microorganisms gradually transform sugars and organic acids, creating a cup with clean sweetness, vibrant aromatics, and remarkable complexity.
Following fermentation, the coffee undergoes a Honey Process with Intermittent Drying.
The coffee is spread in thin layers on African beds and dried slowly in the shade for approximately 40 days. By avoiding direct sunlight and allowing moisture to dissipate gradually, stress on the beans is minimized and moisture distribution remains more uniform.
This careful drying process helps preserve the coffee’s natural sweetness, vibrant acidity, and layered flavor complexity while contributing to a clean and transparent cup profile. It also allows the aromatic compounds created during fermentation to fully integrate into the beans, enhancing notes reminiscent of tropical fruits, honey, and wine.
Through these carefully controlled processes, a coffee with remarkable depth has arrived at Philocoffea—one that balances clarity, smooth acidity, rich sweetness, and a satisfying body.
After harvest and processing, the coffee undergoes multiple stages of quality control, including density sorting, screen sizing, and optical sorting. A final moisture stabilization period allows the beans to reach the target moisture content of 10.5%.
Once all sorting and drying stages are complete, the coffee is evaluated through professional cupping by certified Q Graders. Aroma, acidity, sweetness, body, aftertaste, and consistency are carefully assessed to ensure the lot faithfully expresses its varietal characteristics and maintains outstanding quality.
Thanks to its rigorous quality standards and commitment to sustainable cultivation, Fazenda Guariroba has earned certifications including Rainforest Alliance, Carbon Negative, and Certifica Minas Café, along with numerous awards, including recognition in the Cup of Excellence.
For this coffee, we chose a light roast profile.
To highlight the coffee’s distinctive character, we applied substantial heat during the early stages of roasting, shortening the overall roast time. This approach preserves the brightness of the acidity while preventing it from becoming overly sharp, allowing the coffee’s sweetness, juicy texture, and vibrant fruit character to shine.
As the weather grows warmer, this coffee is equally enjoyable as an iced brew, where its unique flavors become even more refreshing.
In the cup, you’ll find the unmistakable fruit-forward character that Fazenda Guariroba is known for, accompanied by a refreshing, spicy note reminiscent of cardamom. As the coffee cools, honey-like sweetness emerges, joined by a subtle nuttiness characteristic of exceptional Brazilian coffees.
We hope the fresh lime and lemon-like brightness of this coffee brings a refreshing moment to your day throughout the warmer months ahead. Enjoy!