Brazil, Anaerobic Fermentation, Silvo

Brazil, Anaerobic Fermentation, Silvo


Guava juice, star fruit, heavier creamy mouthfeel, fermentish, bright acidity reminiscent of passion fruit


Acidity: ● ● ● ● ●
Bitterness: ● ○ ○ ○ ○
Sweetness: ● ● ● ● ○

Package weight
Grind Size
  • Farm: Sítio Alto Ar

    Altitude: 800 meters above sea level

    Process: Anaerobic fermentation

    Varietal: Red Catuai

    Brewing Method: Aeropress, Chemex, French Press, V60, Vacuum Pot, Moka Pot

  • It’s been three years since Silvo has used any chemical fertilizer on his farm, due to poisoning by agro toxics as the soil health was jeopardized. Nowadays, his family doesn’t use any type of chemical fertilizers. Throughout care is also given to pruning the trees and careful hand-picking.

    Silvio started working with specialty coffee out of curiosity. At first, he thought that the region wasn’t good for producing quality coffee but decided to run some tests to better understand the soil conditions.

    Silvo wanted to better relate with the surrounding environment and to fully engage
    in the day-to-day care of his coffee trees.
    He started doing a selective collection
    and realized that specialty coffee does not only offer financial returns but also provides him
    better life conditions.
    Nowadays, his life changed thanks to the production of specialty coffees.
    Silvo says that one of the most rewarding things is the feeling that people like and enjoy their coffee.