For the past few years we’ve been engaged in R&D on the Peixoto family farm to improve the processing techniques at origin and produce coffees with flavor profiles that defy their origin stereotype. Sometimes we go big and try things that have never been done on our farm before just to see what happens!

This is our second nano-lot coffee in the, “Estudo” series (or “study” series), where we try to further our knowledge of the mysteries of coffee processing. If you were following us last year you may have gotten to drink the Estudo Number 1. In that lot we naturally processed and inoculated the coffee cherries with a specific coffee yeast, which ate the sugars in the coffee cherries and provided alcohol in the process, resulting in a wildly complex cup with notes of pineapple, cedar, thyme, cola and rum flavors.

We were blown away from the results of last year, it tasted unlike anything we had ever had from our family farm, but in the spirit of experimentation we took the opposite approach to this coffee than we did in the Estudo Number 1. The first major change was the way we processed it, last year being a honey processed coffee (partially de-pulped leaving some of the mucilage and dry fermented), to this year being a washed process coffee (completely de-pulped leaving no mucilage and wet fermented in a tank). The second major change was the way we fermented this coffee, first being wet fermented instead of dry and second using bacteria instead of yeast. The bacteria used on this coffee goes by the name of malolactic, which in short means it will feed on malic acid and produce lactic acid, this is ordinarily used in chardonnay wines to produce the buttery mouthfeel.

The result of this process was a beautifully complex coffee with bright flavors and a soft mouthfeel. We have been tasting cherry, apricot, pomegranate, dried strawberry, vanilla, brown sugar, and cola. We hope you have the same enjoyment drinking this coffee as we did with the experiment!

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Farmer:          José Augusto Peixoto

Farm:             Fazenda São José da Boa Vista

Region:          Sul de Minas

Country:         Brazil

Altitude:         1250 MSL

Process:          Malolactic

Varietal:          Catucai

Taste:              Apricot – Dried Strawberry – Cola

Additional information

Weight 1.1 lbs
Dimensions 9 × 6 × 2 in
Package Size

12 oz, 5 lb

Whole Bean / Ground

Whole Bean, Fine Grind – Espresso, Medium Grind – Pour Over / Auto Drip, Coarse Grind – French Press / Cold Brew