Brazil Otavio

This is not a classic Brazilian espresso, although it does have the typical cocoa and hazelnut notes often attributed to Brazilian coffees, paired well with a subtle orange note. However, the fermentation contributes a lot to the sweetness and complements the flavor profile with notes of ripe, tropical fruits. We are thinking of guava or papaya.

After the harvest, the coffee is put into big bags for 48 hours of anaerobic fermentation. It is then placed on patios for some 15-20 days of drying.