João Hamilton has been studying controlled fermentations for some years now, with better results every time.
To make this coffee, ripe cherries were collected and placed to ferment in GrainPro bags for 40 hours.
After many tests and trials, we get the result that we can feel in the mouth: fruity aromas and a lively and pleasant acidity.
Estate: Sitio Canaã
Producer: João Hamilton
Variety: Yellow Catuaí
Process: Natural + Anaerobic Fermentation 40h
Location: Caconde/SP - 1,300m
Tasting notes in controlled sensory evaluation: tropical fruits, fig, caramel, honey, cocoa, lemon and plum.