SCA Showcase Combo - Fazenda Samambaia, Brazil
This coffee is a collection of Fazenda Samambaia and its neighboring farms. The Peaberry is separated from the rest of the harvest at the dry mill, and this lot comes from those coffees that were processed in a 'classic' natural process.
Although we are highlighting the use of fermentation, we included this coffee because Samambaia is aiming to avoid any unintentional ferment. For one, there is no water contact with these natural processed coffees. Post-harvesting, they make their way straight to the patio. Additionally, once the cherries are on the patio, they are spread extremely thin with the goal not to stack. Once they hit a moisture level of 20%, they move to the mechanical dryers where they follow a planned drying curve, not that unlike our roasting curves.
Samambaia starts the anaerobic fermentation process with coffee cherries that measure at least a Brix value of 20. They are then placed in clean plastic barrels, which are sealed with an airtight valve.
Over the next 5 days, Samambaia monitors the temperature and pH levels of the coffee mass. This gives Samambaia an indication of the rate of fermentation and how to handle the given coffee. Once the fermentation process is finished, the cherries are moved to raised beds and undergo standard drying protocols for naturals.