Brazil FAF Reserve – Joao Hamilton

Community Serra dos Ciganos chose 36-hour anaerobic processing on their Catuai at 1,200 to 1,350 meters. This isn’t natural. This is controlled fermentation, intentional and precise. Honey sweetness arrives bright, cacao deepens the cup, apricots show up unexpected, nutty notes ground everything. This is what happens when a community decides to push their coffee further.

Anaerobic processing requires skill and timing. Serra dos Ciganos farmers know their beans, their altitude, their equipment. They fermented in sealed tanks for 36 hours, letting controlled fermentation create complexity that’s cleaner than natural but more expressive than washed. This coffee tastes like a community experimenting with intention, refusing to make the same coffee twice. Different method, same commitment.

Bean Profile:

Farm: Community Serra dos Ciganos
Region: Mogiana
Variety: Catuai
Processing: 36-hr Anaerobic
Altitude: 1200-1350 MASL
Notes: Honey, Cacao, Apricots & Nutty
Weight: 100g

*Every order is roasted on demand with care. Please allow 3 working days for your beans to be ready.