Sao Silvestre rightfully earned their reputation in Brazil due to the attention to detail and investments into experimental processing. The professional methods used in selection, separation and processing of the cherries has enabled them to utilize the full potential of their coffees.
The Carbonic Maceration process is normally used in wine processing, where grapes are fermented as whole, not crushed, in carbon dioxide rich environment. A few years ago, same process started to appear in coffee production and in certain conditions can create very interesting flavour profiles, exampled in this particular lot.
The ripe cherries are stored in steel tanks where they are enclosed and fermented in CO2 rich environment for a few days at stable temperature of 20°C. Throughout the fermentation, the tank is continuously monitored to determine the optimum termination point. Once the fermentation is concluded, the cherries are spread out onto raised beds where they are slowly dried over the course of 3 weeks. During this time they are turned several times a day and further manual selection is required. When the beans are dried, the skin and the parchment are removed in the dry mill.
- Origin: Brazil
- Process: Carbonic Maceration
- Variety: Yellow Icatu
- Tasting Notes: Hazelnut, strawberry, balsamic
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