Fazenda Lavrinha Anaerobic

Fazenda Lavrinha Anaerobic

  • Tasting Notes Black cherry and chocolate
  • Location Cerrado Mineiro, Brazil
  • Elevation 950 - 1200 M
  • Process Anaerobic fermentation
  • metafields
    Region Cerrado Mineiro, Brazil
  • metafields
    Varietal Red Catuai
  • metafields
    Elevation 950 - 1200 masl
  • metafields
    Process Anaerobic fermentation
  • metafields
    Importer TRC Specialty

Taste Notes

Black cherry and chocolate


This is our second offering from 5th generation Guimarães in the famous Minas Gerais region of Brazil. Their focus is on the traditional culture of constant innovation and producing outstanding coffees and is built on 150 years of farming. Today, they have 2 harvests a year on Fazenda Lavrinha due to their soil management and crop rotation. Allied with their pioneering spirit for precision agriculture they are progressing towards a sustainable crop system.

Today the three brothers, Ricardo, Rogério and Francisco have a mission. To perpetuate their family's legacy while consolidating the Guimarães name in the tradition of innovating.

Their coffees are produced in a unique "terroir" that is enveloped by Serra do Salitre, a micro-region in the Cerrado Mineiro of the famous Minas Gerais. Serra do Salitre terroir is known worldwide for its potential to produce high quality coffee. Thanks to a tropical climate, heights that reach 1270 meters and well-defined seasons of cold dry winters and warm humid summers. The region is rich in and named after a mineral, Salitre or potassium nitrate, which is very important for the nutrition of the crops, making Serra do Salitre one of the most noble terroirs in the Cerrado Mineiro region.

This lot (#184) is a Red Catuai variety that has undergone 48hr anaerobic fermentation before being sun-dried in the skin. The fermenting coffee is in a controlled anaerobic environment, meaning that the coffee is held in a vessel without any presence of oxygen during some of all of the duration of fermentation, 48hrs in this case.

The fermentation process itself is already mainly anaerobic, meaning that the yeast and bacteria that do the work of fermenting a coffee cherry’s sugar content do not need oxygen to be present in order to successful complete their mission or transform the organic material (although they can do this in the presence of oxygen too). One of the main benefits of holding the coffee in an oxygen-depleted environment, is to slow the fermentation process and force a particular metabolic pathway in these organisms, which allows a totally different spectrum of flavors to transform once roasted.

We cupped this coffee as part of a personal visit by Bruno Souza who owns the award winning Fazenda Esperança. He acts for a number of small, high-quality producers and we were lucky enough to reserve two lots from his friends at Fazenda Lavrinha, this 48hr anaerobic fermentation Red Catuai and a natural Yellow Catuai.

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