Yellow Bourbon 58hr Aerobic - Fazenda Samambaia, Brazil

This is our first Direct relationship and we are so honored to have Henrique's coffees!

Fazenda Samambaia is one of the core members of the Santo Antonio Estates. This farm is both gorgeously kept and historic. Owned by the Cambraias’s since the 19th century, it’s executive operator is now Henrique Cambraia. 

Processing notes from the producer: "This process is very simple and consists of spreading the coffee cherries in thick stacks (30-40cm high) on a patio or raised bed. Hand picking is used to select only ripe cherries at the peak of the mucilage, providing more sugar that will enhance microbial activity. The thickness of the layers slows down the drying ratio because the beans have less contact with the sunlight, this in turn, will
increase the fermentation rate. The whole process may take 24 to 58h until the temperature reaches approximately 38oC. Once fermentation is concluded, beans are spread evenly in thin layers again in order to finish drying".

Tasting Notes: Candied cherry, Runts, cocao

  
Origin: Brazil  

Producer: Cambaria Family, Fazenda Samambaia

Altitude: 1100 masl

Cultivar: Yellow Bourbon 

Process: 58hr Aerobic Fermentation 

Harvest: June - August