Eldorado, Brazil (Anaerobic Natural)

Produced by Jean Vilhena Faleiros

Region - Alta Mogiana

Grown at 1100 - 1200 masl

Varietal - Catucai

Harvest - May 2023

Process - Anaerobic Natural

A unique anaerobic natural process, utilising inoculating yeasts to enhance the natural expression: tropical fruits & a nutty finish.

The Eldorado farm in Brazil represents a fourth-generation family estate. We've chosen a Catucai varietal grown by Jean Faleiros on his farm in the Alta Mogiana region. At Eldorado, a diverse range of coffees are produced, from high-volume lots to micro lots, with an increasing focus on the specialty market in recent years.

This particular coffee was sourced through Green Coffee Brazil, a company founded by our friend Leo, dedicated to providing access to high-quality Brazilian coffee.

Our selected lot underwent a meticulous anaerobic natural process, with added inoculating yeasts that enhance the coffees natural expression. This process has revealed tropical fruit sweetness and a nutty finish.

The anaerobic fermentation process used here is akin to techniques employed in winemaking and brewing for beer. Cherries are harvested and placed in barrels with inoculating yeasts for fermentation, during which careful controls optimise the fermentation process. After this stage, the cherries undergo the typical natural processing method at Eldorado.