Brazil Jose Isidro Red Bourbon Anaerobic Natural (Green)

Description

Region: Carmo de Minas, Sertao
Producer: Jose Francisco Isidro, Sertao Farm
Altitude: 1000 – 1450 m.a.s.l.
Soil: Volcanic Ash
Varietal: Red Bourbon
Processing: Anaerobic Natural
Rainfall: 1850mm annually

In the cup: Raspberry, Plum, Creamy Body.

Sertao farm has an average annual temperature of 18°C. Coffee trees are planted on the top of hillsides with slopes of
up to 50%, which is an important measure to avoid frosts. Frosts are common in the region during winter, and they can
affect the health of the crops. This planting technique also provides a more uniform ripening process and protects
against fungal infections due to lower relative humidity. Jose Isidro once said that all the inspiration for the business
came from his father. Isidro’s four children, after completing their careers, returned to Minas Gerais to help keep the
business running.

After being mechanically picked, the coffee cherries are carefully placed in water to float and remove any low-density
or defective cherries. The selected cherries are then transported to barrels where they undergo a meticulous anaerobic fermentation process for 72 hours. Following this, the cherries are spread out on raised beds and left to dry until they reach the optimal moisture level.

(Info Courtesy of Cofinet)