Brazil – Guariroba's "Floral"
Tasting experience: Our first experimental coffee from Brazil! We’re thrilled to offer this pink bourbon variety from Fazenda Guariroba. Through aerobic fermentation (an oxygen-rich environment), the natural characteristics of this bean shine — wonderfully silk with striking floral aromas (lavender! hibiscus!) and an almond cake-like sweetness. We’ve been loving this coffee on espresso, but it’s just as springy and bright on pour-over or in milk. It’s the perfect coffee for the transition into spring.
Country: Brazil
Region: Santo Antônio do Amparo in Campo das Vertentes
Farm/Lot: Fazenda Guariroba, a Cup of Excellence winner in 2016 & 2018
Roast: Light
Process: Aerobic
Varietal: Pink Bourbon
Elevation: 1,100 MASL (meters above sea level)
About the fermentation/processing method: This is an aerobic route coffee. Using hydraulic separation, the pulp is removed from the coffee bean, preserving as much mucilage as possible. The coffee is then placed in a box where oxygen is introduced for about 36 hours — a fermentation process that allows aerobic microorganisms to work, drawing out the natural characteristics of the coffee. Drying then follows on raised beds for about 30 to 40 days.
Tasting experience: Our first experimental coffee from Brazil! We’re thrilled to offer this pink bourbon variety from Fazenda Guariroba. Through aerobic fermentation (an oxygen-rich environment), the natural characteristics of this bean shine — wonderfully silk with striking floral aromas (lavender! hibiscus!) and an almond cake-like sweetness. We’ve been loving this coffee on espresso, but it’s just as springy and bright on pour-over or in milk. It’s the perfect coffee for the transition into spring.
Country: Brazil
Region: Santo Antônio do Amparo in Campo das Vertentes
Farm/Lot: Fazenda Guariroba, a Cup of Excellence winner in 2016 & 2018
Roast: Light
Process: Aerobic
Varietal: Pink Bourbon
Elevation: 1,100 MASL (meters above sea level)
About the fermentation/processing method: This is an aerobic route coffee. Using hydraulic separation, the pulp is removed from the coffee bean, preserving as much mucilage as possible. The coffee is then placed in a box where oxygen is introduced for about 36 hours — a fermentation process that allows aerobic microorganisms to work, drawing out the natural characteristics of the coffee. Drying then follows on raised beds for about 30 to 40 days.
Tasting experience: Our first experimental coffee from Brazil! We’re thrilled to offer this pink bourbon variety from Fazenda Guariroba. Through aerobic fermentation (an oxygen-rich environment), the natural characteristics of this bean shine — wonderfully silk with striking floral aromas (lavender! hibiscus!) and an almond cake-like sweetness. We’ve been loving this coffee on espresso, but it’s just as springy and bright on pour-over or in milk. It’s the perfect coffee for the transition into spring.
Country: Brazil
Region: Santo Antônio do Amparo in Campo das Vertentes
Farm/Lot: Fazenda Guariroba, a Cup of Excellence winner in 2016 & 2018
Roast: Light
Process: Aerobic
Varietal: Pink Bourbon
Elevation: 1,100 MASL (meters above sea level)
About the fermentation/processing method: This is an aerobic route coffee. Using hydraulic separation, the pulp is removed from the coffee bean, preserving as much mucilage as possible. The coffee is then placed in a box where oxygen is introduced for about 36 hours — a fermentation process that allows aerobic microorganisms to work, drawing out the natural characteristics of the coffee. Drying then follows on raised beds for about 30 to 40 days.