The green hills of the Campo das Vertentes region provide the perfect conditions to grow coffee. They form a natural border between two important delta’s in Brazil: The Grande River delta (heading south) and the São Francisco River delta (heading North-East). Henrique Cambraia is the 4th generation running this farm and one of our longest direct trade relations.
For this induced fermentation a small amount of ripe fruit was harvested and placed in a solution for yeast multiplication. Once the yeast was ready, it was applied to the coffee placed in barrels, where fermentation took place for 4 days. After four days of fermentation, the lot was spread out on the African bed and dried for 27 days.
The result is a bold fruit driven coffee with a strong strawberry note.