SERPENTE

This year, we conducted three main fermentation experiments. For this experiment, we used cherries from the same lot as our Peixoto Honey but with different outcomes. The entire lot was processed in large ultra-hermetic bags with a one-way air valve that expelled oxygen, resulting in a lactobacillus-dominated fermentation that produced lactic acid and various fruit esters. This fermentation lasted for 216 hours and was temperature controlled to a lower temperature to slow down the fermentation and favor lactic acid creating microorganisms.

This lot consists entirely of the yellow Catucai variety and although it is the variety as our Familia and Peixoto Honey, the processing has transformed its natural characteristics. Where you might find a clean apple or citrus acidity in our main lots, you now get a bright pomegranate, and instead of caramels and chocolates, you get layers of dried fruits and an assortment of different berry jams. A complete evolution of the flavors we have come to love in our family coffees.

After fermentation, we slowly dried this coffee on concrete patios until it reached the optimum moisture content, enhancing the fruit characteristics and ensuring long-lasting flavor post-harvest.

This resulted in a remarkably jammy and fruit forward cup, with a lively acidity, smooth and enveloping body, and a taste that develops and changes as you drink it, revealing the depth of its complexity.