Region: Minas Gerais
Varietal: Red Catuai
Process: Natural + Anaerobic Yeast Fermentation
Altitude: 1100 MASL
Cupping: Berries, Caramel Apple, Lemon, Black Tea
Recommended Roast: Full City to Full City+
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.
People put a lot of effort into creating blends to accomplish what this coffee can by itself. Sweetness, rich flavor and fruity.
My wife and I have really been enjoying this coffee. I’ve roasted it to several different levels are we’ve loved the results of each. Hard to go wrong with this one.
coffee is good not very good. it is my second Brazilian I have tried in last 25 years.
I generally dont buy any coffee grown under 1400 meters
I don't buy many Brazil beans but this was a very pleasant surprise...fruit notes galore!