Brazil
Sitio Sao Pedro
Although it is Anaerobic Natural in Sitio Sao Pedro, it is clear like a washed coffee, but it is sweet like a well-processed natural, and it has nice fruity flavors from which its fermentation takes its positive sides. For this reason, we said that we should definitely buy this coffee when we taste it at the cupping session...

Region:
Brazil

Manufacturer:
LOURDES FATIMA, THIAGO FATIMA

FARM:
SITIO SAO PEDRO

Process:
Anaerobic Natural

Variety:
Mundo Novo

Harvest:
2021

Supplier:
Nordic Approach

Profile: Filter

Tasting Notes: Cherry, Cocoa Nib, Raisins

Tasting Score: 87

Roaster's Notes:

Orkun Üstel

Orkun Üstel

When we saw the name of this coffee, which is currently in our selection, among the samples from Nordic Approach for our second import, we did not even think to buy it! Until we taste the coffee!

The experimental fermented coffees, which are becoming increasingly popular andaccessible, attract a lot of attention, it is really difficult to find the best among thesecoffees. In poorly processed experimental coffees, there may be taste situationswhere very intensely fermented flavors overwhelm the clarity of the cup. On thecontrary, in well-processed experimental coffees, we can obtain cups with high cup clarity and complexity.

 

Although it is Anaerobic Natural in Sitio Sao Pedro, it is clear like a washed coffee, but it is sweet like a well-processed natural, and it has nice fruity flavors from whichits fermentation takes its positive sides. For this reason, we said that we shoulddefinitely buy this coffee when we taste it at the cupping session. 😊

Lourdes Fatima is the head of the production of Sitio Sao Pedro farm, this specificproduction came out under the leadership of his son Thiago’s ideas and efforts. While long fermentations cannot be tried in normal large-scale productions, Thiagohas worked on Anaerobic Natural fermentation especially for the Mundo Novovarieties they produce. As a result, a coffee with the distinctive sweetnesscharacteristic of classical Natural processes has emerged with the Natural processfinish, which has more distinctive and clear flavors due to its more controlledfermentation than Natural coffees.

 

Processing of Coffee:

After the ripe cherries were picked, they were fermented for 72 hours in drying boxes for controlled fermentation before the Natural (drying) finishing process. During fermentation, the team measured brix and PH and closely monitored temperature. The temperature for this batch did not rise above 38 degrees, Brix measured from cherry was 12 and final PH was 4. At the end of the process, the coffees were dried in the veranda on the raised beds to finish the fermentation.

Brazil Sitio Sao Pedro is a very balanced anaerobic natural coffee that offers aroma notes such as sour cherry, milk chocolate. Sour cherry, cocoa nib and raisin in flavor.

Enjoy!

For detailed information: https://v-hub.vollers.com/store/listings/11218

Brasil Sitio Sao Pedro
V60 Brewing Recipe