Brazil, Sertao, Anaerobic Natural, Red Bourbon (Espresso)

ORIGIN INFORMATION

Producer: Jose Francisco Isidro

Farm: Sertao Farm

Location: Carmo de Minas, Sertao

Altitude: 1000 – 1450 MASL

Process: Anaerobic Natural

Varietal: Red Bourbon

ESPRESSO RECIPE

Dose : 19g
Yield : 41g
Time: 26s

ABOUT THE FARM
Sertao Farm, run by second-generation farmer Jose Isidro, experiences an average annual temperature of 18°C. The coffee trees are planted on steep hillsides with up to 50% slopes, which helps protect against frost—a common issue in the region during winter. This unique planting technique also ensures more uniform ripening and reduces the risk of fungal infections due to the lower humidity at higher altitudes.

Inspired by his father, Isidro has a strong commitment to quality and sustainability. All four of his children returned to Minas Gerais after completing their studies to help run the family business, preserving their legacy of exceptional coffee production.

PROCESSING METHOD

Harvesting: After mechanical picking, cherries are sorted using water to remove defective or low-density cherries.

Fermentation: The selected cherries undergo anaerobic fermentation in barrels for 72 hours.

Drying: After fermentation, the cherries are dried on raised beds until reaching the ideal moisture level.

ABOUT RED BOURBON
Red Bourbon is a prized coffee varietal known for its complex flavor profile, thriving at higher altitudes. Originally from Yemen, it was introduced to Bourbon Island (now La Réunion) in the early 1700s by French missionaries. This varietal has significantly influenced modern coffee cultivation, with both red and yellow forms now popular among producers.