We’ve got a lot to say about this coffee. It’s the most unique Brazilian coffee we’ve ever tasted and there is so much going on. This coffee is a full-on fruit explosion. It’s super tropical with Tooty Frootie vibes. There’s a bit of a ruby chocolate thing going on too. Milk is a bit of a vibe hoover when you add it to this coffee, it kills the intensity and trust us when we say you don’t want to kill the intensity.
|Producer||Anilson Faria Ramos|
|Region||Zona da Mata|
Hold onto your hats everybody – this is a Brazilian coffee like we’ve never had before. Like, ever. The producer of this coffee, Anilson Faria Ramos, experimented with fermentation in order to get the wild flavour notes we’ve written below. I know what you’re thinking. Don’t loads of producers experiment with fermentation? Yes they do, but it’s pretty uncommon for a Brazilian producer to take things to this level.
Saying that, we are seeing much more experimentation coming out of Brazil, and we’re pumped about it. When you mix a quintessential coffee growing origin with wacky fermentation you get results like this. This coffee is like your taste buds being inside of a kaleidoscope filled with pick n’ mix – but we’ll get into that more later (the flavour notes, not the kaleidoscope).
Brazil’s topography consists of flat, rolling lowlands and coffees grown here are considered to be quite low altitude (especially when you compare it to other coffee producing countries). This coffee however, is grown at a particularly low altitude, even for Brazil. Low altitudes can get a bad rap for producing bland coffees that lack acidity and clarity. You don’t have to worry about that here. Not even a little bit.
When we say fruit explosion, we mean a full-on fruit explosion. Remember Hubba Bubba and blowing bubbles the size of your face? This coffee took us right back there – to the 90s and picking gum out of your hair. It’s super tropical with Tooty Frootie vibes. There’s a bit of a ruby chocolate thing going on too. Milk is a bit of a vibe hoover when you add it to this coffee, it kills the intensity. And trust us when we say, you don’t want to kill the intensity.