Curious Brazil Fazenda Guariroba Whole Bean

10oz / 285g Whole Bean
Notes: Lemon Cake, Chai, Lavender, Almonds, Silky
Region: Minas Gerais
Producer: Gabriel Lamounier Vieira and Elisa Paiva Lamounier, Fazenda Guariroba
Varietal: Topazio
Process: Honey Double Fermentation
Elevation: 1100 - 1200 m
 
From Curious:
 
"Another amazing coffee from the wonderful Fazenda Guariroba!
Lemon cake, chai and lavender.
 
This coffee has wonderful lemon notes up front which remind us of a sweet lemon cake, a gentle spice to it reminiscent of chai and great florals. It has the tiniest touch of almond in the finish, but is even lower on the chocolate and nut notes than my roast of the pink bourbon from this same farm. The cup is sweet and complex and the body is silky. You can brew this one on a variety of methods and we’ve experimented with it in the cafe and have decided to brew it on a conical brewer to elevate the flavor clarity and clean cup profile.
 
Even in the 19th century, the patriarch João Ferreira Carneiro already produced the sweet grains in the fertile soil of Santo Antônio do Amparo, where today the Guariroba farm is located. His passion for the flavors and aromas of coffee were passed on by five generations of descendants, reaching Homero Aguiar Paiva.
 
Homero acquired part of the Fazenda Cachoeira and, with the help of his brother Renato Paiva, chose the best coffee species to maintain the cultivation, giving rise to Fazenda Guariroba - named after the lands of his maternal grandparents.
 
The terroir and the vast knowledge of the family guarantee excellence in the production of special coffees with unique characteristics.
 
Today, under the management of Gabriel Lamounier Vieira and Elisa Paiva Lamounier, Fazenda Guariroba internationally represents Brazilian coffee, being recognized as the champion of the Cup Of Excellence farm.
 
The coffee undergoes an initial hydraulic separation, followed by fermentation in a bioreactor for 36 hours with the addition of carefully selected and isolated microorganisms sourced from the same lot. After pulping, the coffee undergoes a second fermentation for an additional 36 hours. Drying is conducted over approximately 20 days to ensure optimal flavor development."