Silvio Roberto - Manhattan, Rotterdam


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Silvio along with his wife and two sons all work together to produce the coffee. The harvest starts by running the coffee through screens to select only ripe cherries. The cherries are then floated and drained before heading off to the fermentation tanks where they are left to ferment anaerobically for 9 to 10 days. After the fermentation, the tanks remain in the forest where the temperature is more stable.

The coffee is then dried on raised beds for around 25 days and then kept at a humidity of 12% to rest.The result of all the hard work from Silvio, his family, and the rest of his team is special.

  • Origin: Brazil
  • Process: Natural anaerobic
  • Variety: Red catuai 144
  • Tasting Notes: Raspberry, rosehip, and plumb danish

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