|70% PEDRO + JOAO||30% TWARANYUZWE|
Pedro Gabarra is a 6th-generation producer who grows coffee with his father, Joao Newton Teixeira. Environmental sustainability is of the utmost importance to Pedro and Joao. In 2019, they received an award for being the most sustainable coffee farm in Brazil. The farm is also a rehabilitation and release area for native bird species and has 2 aviaries.
Producers: Pedro + Joao
Variety: Yellow Bourbon
State: Minas Gerais
Fermentation: Pulped, then fermented without the use of water.
Drying: Dried with mucilage layer intact.
This micro-lot was produced by members of the Twaranyuzwe Co-operative in Kayanza Province, in Burundi’s northern region. The co-op has almost 200 members, all of whom are smallholder coffee farmers. The co-op itself was established in 2013. Members contributed coffee to Kavumu washing station, where this coffee was processed and dried after harvesting.
Producer: Twaranyuzwe Co-op
Fermentation: Fruit removed, then dry fermented for 12 hours, then submerged in water for 14 hours.
Drying: Dried on raised beds for 18 hours.