After 216 hours of low-oxygen fermentation, this small experimental lot from our family farm has transformed our traditional flavor profile into a stunning array of fruit aromas, vibrant acidity, and deep, luscious sweetness.

See below for more information, along with brewing recommendations.

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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.

Farm details:

Farmer: José Augusto Peixoto

Farm: Fazenda São José da Boa Vista

Region: Sul de Minas

Country: Brazil

Altitude: 1250 MSL

Process: Low o2 Natural

Varietal: Yellow Catucai

Flavor profile:

Aromatics: Dried strawberry, concord grape, blackberry, jammy

Taste: Pomegranate, blackberry, rhubarb concord grape, dried blueberry, strawberry jam

Acidity: Medium/juicy

Sweetness: High/Jammy

Body: High/Syrupy

Recommended Brewing Methods:

Fellow Stagg [X]

22g in, 350g out

2:25 – 2:45 minutes

205 f temperature

Medium/coarse grind


0-30 seconds

50 gram pour, pick up brewer and spin 3 times

Second pour

30-50 seconds

Pour from 50 grams to 200 grams, starting at 30 seconds and ending your pour at 50 seconds (7.5 gram per second, pour rate)

Let fully drain should be between 1:15-1:30

Third pour

1:15 – 1:30

Pour from 200 grams to 350 grams, starting at 1:15-1:30 and ending your pour at 1:35-1:50 (7.5 gram per second, pour rate)

Let drain completely

Final time

Drain should end between 2:25 – 2:45 minutes or brew to taste

Recommended Espresso Recipe:

Classic 9 bar recipe

19g in, 57g out (22 gram basket)

26-30 seconds

200 f temperature

Espresso grind

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