This microlot coffee from Fazenda Guariroba in Brazil features a bright, dessert-driven cup with lemon-tart acidity, honey sweetness, chamomile florals, and brown sugar depth. The processing includes an initial hydraulic selection, a 48-hour bioreactor stage, a pulping step, a 72-hour secondary fermentation with microorganisms from the first stage, and 30–40 days of African-bed drying to lock in sweetness and clarity.
A specialty coffee roastery that offers a wide variety of single-origin coffees and blends, with a focus on freshness and highlighting the diverse flavors of different coffee-growing regions.
