Meet this truly rare coffee from Oh My Bean Roastery! It's a geisha, but it comes from Brazil, where it was grown by Cristiano Ottoni, who processed this prized variety by combining natural methods and anaerobic fermentation. In the cup, you can therefore look forward to a silky texture and chocolate sweetness, which is nicely balanced by fruity notes of berries and plums.
The Carvalho Dias and Ottoni families have been growing coffee in Brazil since 1890 and are recognised players on the Brazilian coffee scene. Today, the fourth generation continues their legacy on several farms, including Fazenda Rodomunho, from which this coffee originates. The farm is located in the highest part of the Cerrado region , in Alto Paranaíba, where coffee trees are grown at altitudes of between 900 and 1 050 metres. On 450 hectares of land, you will find about 1.3 million trees of the Mundo Novo, Catuaí, Acaiá and Icatú varieties , as well as valuable varieties such as Pacamara Vermelho , Panamanho and Maragogype, and Geisha, which we have in our roastery. The Rodomunho farm places great emphasis on ecology, being in harmony with the native forest reserves that help maintain the balance and provide a sanctuary for local birds and animals. Coffee waste is converted into organic fertilizer and water is treated gently - all water is recycled and carefully treated to avoid polluting local streams. Employees are paid solid wages that far exceed the average in the Brazilian coffee sector. The farm offers modern housing, a school, a health clinic and sports facilities; it is truly an "agrarian village". Moreover, it has won numerous awards and its coffee regularly appears among the finalists of the prestigious Cup of Excellence competition.
Anaerobic fermentation is one of the newest developments in coffee processing. This processing method has no clear rules and each farmer approaches it individually. However, the basic principle is to enclose the coffee in containers and to reduce the access of air. Processing often leads to wild, novel and unexpected flavours and complex body, sometimes with an 'alcoholic' edge. In natural-anaerobic processing, the coffee cherries are sorted, then fermented in closed containers (in this case for 4 days) and finally dried on African beds (here for 18 days).
- Altitude: 900 - 1050 m above sea level.