Brazil | Author Coffee Project | Natural Anaerobic 36hr

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Tasting Notes: Marzipan, yellow fruit, melon, & nougat
Region: Cerrado Mineiro
Producers: Proud Mary Coffee, Nunes Coffee, Lucca Cafés Especiais & Região do Cerrado Mineiro
Process: Natural Anaerobic 36 hr
Recipe: Espresso - 1:2.5    Filter - 1:17

About the farm:
In late 2018 Nolan Hirte of Proud Mary Coffee worked on an exciting new project ‘Author Coffee’. Nolan was so excited to produce his first ever coffee from scratch! Working with good friends Georgia Franco of Lucca Cafés Especiais, Gabrielle Nunes of Nunes Coffee and Juliano of Tarabal of Região do Cerrado Mineiro. The goal was to produce a very special batch of coffee together from none other @nunescoffee the winner of Brazil COE 2017 Pulp Natural. After inspecting the amazing varietals to pick to produce we chose Yellow Catuai. It just looked and tasted so ready to be picked, super juicy. We hand-picked the cherries, then sorted through removing anything not up to scratch. I wanted to turn the volume up, so we decided to do a natural anaerobic fermentation for 36 hours by placing the cherries in grain pro bags and sealing them up tight. We then placed them in the shade of the forest to maintain a nice stable temp while they ferment. After 36 hours we spread out the cherries in a thin layer on raised beds, stopping the fermentation. We then made a slightly thicker layer to allow for a nice slow drying process. This coffee is tasting delicious. Many thanks to @luccacafesespeciais @nunescoffee and @cerradomineirooficial for making this happen.


Roasting days: Proud Mary roast Monday-Friday during normal business hours. To ensure freshness of coffee, best to order early in the week as postal services and couriers do not operate on weekends. 

Orders: placed by 8.30am PST will be roasted and dispatched the same day. If you are ordering on a Friday, and order after 8.30am then your coffee will be roasted the following business day - Monday.