Get ready for a coffee that will captivate you with its unique flavors. This coffee from Brazil, processed by the anaerobic honey method by Manhattan Coffee Roasters, is characterized by delicate floral notes of blossoms combined with a full-bodied experience featuring hints of chocolate and pralines. Enjoy this intriguing coffee yourself!
The region of São Sebastião do Anta, where Inacio's farm is located, is not traditionally known for specialty coffee cultivation. In fact, Inacio’s father primarily traded conventional coffee in his younger years. This approach was instilled by "green" traders who once told Jairo he would never produce specialty-grade coffee on his farm. Inacio himself had no intention of taking over the farm, but when his father became seriously ill, Inacio returned home, and his passion for continuing his father's legacy blossomed. After his father's passing, Inacio committed to fundamentally improving the farm. As a young, ambitious farmer, he is open to new ideas—from soil management to processing and drying—and the resulting quality in the cup truly speaks for itself. The farm is small enough that mechanical harvesting machines are not used, which is generally unusual in Brazil. The meticulous care and attention Inacio dedicates to harvesting and processing is paramount, as he believes investing in the farm can uplift the entire community. Even by his second harvest, the community immediately benefited as the prices achieved significantly increased compared to when the farm focused on conventional, high-yield production.
The "anaerobic honey" process involves a specific fermentation technique in which coffee cherries are partially dried with intact mucilage, creating sweet and fruity flavors. The coffee is then placed in an oxygen-free environment, undergoing a slow fermentation process that enhances its unique taste and aroma.