Luiz Paulo Pereira

Strawberry Jam / Caramel / Gummy Bear

This lot was grown by Luiz Paulo Pereira on his farm, Niquinho. This lot uses a fermentation style known as "Levain Fermentation", a process by which natural yeast is added to the coffee cherries as they are fermenting. Developed by Selvatech, the yeast solution is applied to the lot and then the lot is covered in a tarp for a period of incubation. This period can last between 48-72 hours, depending on temperature fluctuations. After this period is complete, the coffee is laid out to dry on patios to disperse the fermentative residue, and to begin the drying process. This fermentation style greatly impacts flavour, and in this instance, results in a coffee that is sticky and sweet.

𝗣𝗿𝗼𝗱𝘂𝗰𝗲𝗿: Luiz Paulo Pereira
𝗩𝗮𝗿𝗶𝗲𝘁𝘆: Yellow Bourbon
𝗣𝗿𝗼𝗰𝗲𝘀𝘀𝗶𝗻𝗴: Described by the producer as “Natural Process”, using a fermentation style known as “Levain Fermentation”.
𝗚𝗲𝗼𝗴𝗿𝗮𝗽𝗵𝘆: Mantiqueira de Minas Region, Brazil.

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