FEMALE COFFEE PRODUCER
size: 300g, 1kg & 5lbs
roast profile: ESPRESSO
tasting notes: BERRY COMPOTE - CANDID FRUITS - CHOCOLATE MOUSSE
location: SANTANA DA VARGEM, SUL DE MINAS
producer: DANIELLE FONSECA
farm: FAZENDA da SERRA
variety: MUNDO NOVO
process: ANAEROBIC NATURAL (120h in a sealed barrel)
elevation (MASL): 940
BRAZIL Danielle Fonseca (Anaerobic Naural)
Danielle Fonseca the Co-founder of Flowins Coffee, coffee farm manager, entrepreneur and an enthusiast of creative economy. She is agranddaughter and daughter of coffee farmers. She started managing the farm with her father in 2016, as early as 2018, when her parents moved to another city and her sister moved to Canada, she had to take over management alone. Since then, she has been working tirelessly implementing sustainable practices, improving post-harvesting methods in order to show what is most special about Fazenda da Serra's coffee. Traceability of all steps involved in harvesting are available for all lots produced in Fazenda da Serra.
This lot is a Mundo Novo variety - 120h Anaerobic Natural fermentation. Anaerobic means fermenting the coffee without oxygen. This coffee has bean left to ferment for 120h in a sealed plastic barrel with a one-way valve on the top. It’s important to removed the oxygen as much as possible. In an anaerobic environment the microorganism diversity is limited.The microorganisms begin to break down glucose molecules, a chemical reaction that generates Co2 and heat. Flavour development is generally also different with a whole range of complex attributes not so common in traditional coffee, and often with more lactic acids present.
After the 120h controlled process coffee was sun-dried, thin layer until it reached 14% humidity. Then coffee rested in big barrier bags for 20days and again sun-dried to 11% humidity.
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