Pereira Sisters, Anaerobic Natural, Red Bourbon

We are really excited to bring back coffee from Irmas Pereira Estate (“Pereira Sisters Estate”) for another year.  Sisters Maria Valéria and Maria Rogéria own the 90-acre farm known as Irmăs Pereira Estate, which they inherited from their parents, who bought the property in the 1970s. Maria Valéria and Maria Rogéria helped on the farm from the time they were both very young, and when they both got married, their husbands joined them in taking on the farm management.

This particular offering was intentionally processed uitilizing anaerobic fermentation.   Freshly harvested cherries are placed inside sealed containers for a period of time while they ferment.  This distinction results in coffees that exhibit an increased intensity of fruit, acidity, and a slight increase in body.  We get pronounced tart berries (blackberry), as well as other dried fruits like fig, raisin, and cascara (dried coffee cherry).  A superb example of the range and depth of flavors available from Brazil, a country often overlooked for top-tier, fruit-forward coffees.

• COUNTRY: Brazil

• REGION: Carmo de Minas

• ELEVATION: 3900 ft

• PROCESS: Anaerobic Natural

• VARIETALS: Red Bourbon

• This coffee is best 14-35 days after roasting.