Brazil Sidney Portilho - Espresso Coffee

Tasting note: Pistachio, Sweet, Tropical Fruit
Area: Matas de Minas
Farm: Sidney Portilho
Variety: Yellow Catuai
Processing: Anaerobic Fermentation

As an espresso roast the Brazil Sidney Portilho gives a full and complex cup with light florals, creamy pistachio and tropical fruit notes. A great balance between approachable and interesting flavour notes.

This works very well in a moka pot too!

Sidney portilho is our main partner in Brazil for several years already, Supplying us classic profiled pulped natural coffees as well as exotic lots like this Anaerobic fermented (Oxygen free fermentation) Yellow Catuai Lot. We met Sidney in a time we both were early adapting (to a world of) new fermentation processing in coffee, he from a producer's perspective, we from a roastery perspective. We felt like it was a great match. Sidney is an innovative producer in the field of processing, but also with an innovative and keen eye for environmental sustainability. Following regenerative farming principles and the use of organic fertilizers and pest control. 

Processing ‘’Anaerobic’’

12-hour aerobic fermentation with wet beans

Anaerobic fermentation in hermetically sealed tanks for 72 hours. No erogenous elements were added to the natural microbial flora of the coffees.

Natural drying of the first 3 days on a cement terrace, 35 days on a suspended terrace, and finalization of the drying (approximately two interspersed days) in a box dryer.