The flavour profile is significantly influenced by the 72-hour anaerobic fermentation. Fruity notes of mango, passion fruit and ripe blueberry are the result.
About the coffee
Santa Cecília Geisha comes from the Santa Cecília farm in Brazil. There are over 1750 hectares of many different crops, which are used by the Veloso family for constant experimentation to discover new varieties, as well as exciting fermentation and drying methods.
The processing method of this coffee is anaerobic fermentation. The cherries are first de-pulped and then processed in a completely sealed, low-oxygen fermentation vessel. The pressure forces the juicy flavours of the mucilage into the beans, creating an expressive flavour profile. The environment must be kept cool as heat is generated during fermentation. After 72 hours, the process is complete and the beans can be dried.
The Santa Cecília Geisha is dominated by the fruity flavours of juicy mango, accompanied by tangy passion fruit with gentle notes of ripe blueberry.
About the farm
The Brazilian Geisha coffee Santa Cecilia was grown on the family estate of Pedro Veloso. He is a third generation coffee producer. His family has been producing coffee in this privileged area for over 160 years. For the municipality of Carmo do Paranaíba, his activities are of great importance.
This is partly because it is a very advanced estate with a high yield capacity: It is irrigated by a drip system with water intake from dams and reservoirs and has its own administration, workshop and quality laboratory. Pedro Veloso lives on site himself and structures his daily routine according to what is happening on each farm. He spends his early mornings visiting the farms and overseeing the harvest and processing. Later in the day, he takes care of business by going to the trading room in Carmo, where he personally handles calls with international customers.