While the coffees we purchase from Sancoffee feature more in our blends at Tenfold, that is not to discount the nuance of flavor expression present in Campo das Vertentes, and certainly at Fazenda Samambaia. This year we’re lucky to have 3 excellent microlots from the Samambaia farm, all processed in the same way; Aerobic Fermentation in a Pile, dried Naturally
This Yellow Bourbon has a fruit character of juicy peach and apricot, with subtle aromatics of lemongrass, and soft sweetness for a balanced/approachable overall profile. The extended fermentation is applied in a way that highlights subtlety and complexity, which results in a coffee that keeps on giving, cup after cup.
Notes on Process
Once picked, whole cherries are taken to a drying patio, and piled in layers 30-40cm high for open air fermentation. The thickness of the layers slows down drying due to less sunlight exposure, which in turn increases fermentation activity. After about 48hrs, when the internal temperature of the pile reaches 38ºC, the cherries are spread in thinner layers to quicken drying until the desired moisture level is reached.
