Country: Brazil
Region: Minas Gerais
Varietal: Red Catuai
Process: Natural + Anaerobic Yeast Fermentation
Altitude: 1100 MASL
Cupping: Berries, Caramel Apple, Lemon, Black Tea

Description: This is not your average Brazil. We love the typical nutty/chocolatey profile you get from most Brazils, but it's not every day you come across a coffee from Minas Gerais, or any growing region in the country for that matter, that has this level of vibrant fruity flavors and intense sweetness.

This lot is comprised of coffee from producers in the State of Minas Gerais who collaborated to each create coffees that were fermented anaerobically for 72 hours, with Selvatech yeast (formulated for improving cup score in coffee). After fermentation, coffees were laid out in thin layers to be sun-dried for uniform drying, and then rested for 30 days before dry milling.

Our producing partner for this UFO Project reported that coffees scored between 82-83 before yeast fermentation, and scored 85-87 after fermentation.

Lastly, this coffee came about as we met a producer from Brazil who works with coffee from a region of Brazil that has a history of UFO encounters! He wanted to do something fun with the art to match this coffees fun flavor profile. Read more about the UFO incident here.

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