Brazil Vassourão

PROCESS: Natural Anaerobic
VARIETY: Yellow Catuai
ELEVATION: 900-1,400 meters
ROAST: Light-Medium
BODY: Round
NOTES: Pecan flavors with balanced acidity and sweetness.

Fazenda Vassourão is a distinguished coffee farm located in the Santo Antônio do Amparo region of southern Minas Gerais, Brazil. As a member of the Sancoffee cooperative, the farm is part of a collective renowned for its commitment to sustainable coffee production and exceptional quality.

Situated at elevations ranging from 900 to 1,400 meters above sea level, Fazenda Vassourão benefits from the region's favorable climate and fertile soils, ideal for cultivating high-quality coffee. The farm primarily grows Red and Yellow Catuaí varieties, known for their balanced flavor profiles.

Through its association with Sancoffee, Fazenda Vassourão exemplifies the harmonious blend of tradition and innovation in Brazilian coffee cultivation, delivering exceptional coffees while promoting sustainable practices and community development.

MICROLOT - Brazilian microlots are a relatively new entry into the world of specialty coffee, compared to larger-scale farming operations that are common here. Our microlots are typically either a small selection of specialized coffee kept separate from the total volume of coffee a single estate produces, or they are sourced from the many smallholder producers (10–30 hectares) that exist throughout our usual sourcing regions. Microlots are expected to have both the highest level of quality and, subsequently, the highest tier of pricing.

ANAEROBIC - It is important to note this coffee was intentionally processed utilizing anaerobic fermentation. In general, placing freshly-harvested cherries inside a sealed container or bag of some sort for a period of time will create a flavor impact. We find those anaerobically-fermented coffees often exhibit an increase in the intensity of fruit and acidity and a slight increase in the body. Nonetheless, the anaerobic fermentation process has a distinct impact on the outcome of the flavor profile.