8oz Low Oxygen Natural-Processed Coffee Beans from Brazil
Honeycomb Cereal & Starfruit! -- This coffee is made with the rare varietal, Paraiso, grown by José Augusto Peixoto at Fazenda São José da Boa Vista in Sul de Minas, Brazil! The whole cherries are fermented in low-oxygen conditions and are then dried before hulling on site.
- Origin: Sul de Minas, Brazil
- Elevation: 1250 masl
- Varietal: Yellow Paraiso
- Farmer: José Augusto Peixoto
- Farm: Fazenda São José da Boa Vista
- Process: Low Oxygen Natural
- Tasting Notes: Honeycomb Cereal & Starfruit
- Roasted by Pair Cupworks
- Quantity: 8 dry oz (226 grams)
Coffee orders are typically roasted on Sunday and shipped the next Monday (excluding US holidays). Contact us for bulk orders!
From the owner, Peixoto Coffee:
For over 100 years, the Peixoto family has been producing coffee in the small city of Ibiraci, in the state of Minas Gerais. The farm is called Fazenda São José da Boa Vista and is named after the beautiful view. It is located on the highest peak in the area with a clear view of rolling hills filled with coffee trees, the Rio Grande, and Serra da Canastra National Park (known for its unique microclimate that is perfect for creating the famous Canastra cheese).
Although the farm has a low elevation of 1250 meters, the microclimate mimics regions with much higher elevations due to its southern latitude. The average temperature on the farm during harvest season is relatively cool: 70 deg F with a day to night swing of 30 deg F. This allows for a long and slow cherry maturation and high sugar production.
The Paraiso varietal is a cross between Timor Hybrid and Yellow Catuai, resulting in a short tree that produces deep yellow fruits. This rare varietal is found only in Brazil with little information published about it. It's a relatively new variety on the Peixoto family farm, first planted in 2015.
When fully ripe, the cherries are deep yellow with a pink tint. They are picked and placed into a hermetic bag to ferment in a low oxygen environment for 144 hours, transforming the flavor profile from its characteristic light and crisp notes to a deeper, darker fruit flavor profile, and producing a luxurious silky body.
After fermentation, the cherries are laid on concrete patios to slowly dry for 20 days. Then, they are stored in their full cherry form to homogenize and are only milled once they are ready for export.