About this Coffee

This lot, produced by Adriano Muniz, his sons Thiago and Matheus at Fazenda das Almas, went through anaerobic fermentation for approximately 69 hours. Then the cherries were unloaded and subjected to a very slow drying process, ensuring the integrity of the beans. During the process all parameters such as temperature and moisture are strictly controlled for an optimal result.

The coffee is harvested with a high percentage of ripe cherries, accepting a maximum percentage of green fruits of 5%. The cherries are then separated by density in the washer, ensuring maximum uniformity of the lot. After this process, the product is placed in properly sanitized and hermetically sealed boxes. With the help of an air lock device, the gases produced during fermentation are released without the risk of oxygen entering, thus ensuring an anaerobic environment.