Brazil Guariroba anaerobic natural

The Paiva family’s passion for coffee farming has lasted through five generations. It began in the 19th century in Santo Antônio do Amparo with João Ferreira, whose dedication inspired future generations. The current head of the family Homero Aguiar Paiva continued this legacy by acquiring part of the historic Fazenda Cachoeira from his uncle, Fernando Paiva. With help from his brother Renato, an agronomist, Homero started coffee farming at Fazenda Guariroba, named after his grandparents’ land. Today, Homero, alongside his sister Elisa and brother-in-law Gabriel, combines innovation with tradition to maintain the farm’s excellence.

This is what they have to say about the processing of this lot:

“We start this process with either coffee cherries or pulped beans at minimum Brix reading of 20 degrees. They are placed in clean plastic barrels or bags, which are sealed with an airtight valve. During approximately 5 days we monitor the temperature in the coffee mass and PH levels as proxy indicators to follow the fermentation rate. Once the fermentation process is finished, the cherries are moved to raised beds to undergo our regular drying protocols.”