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Brazilian Anaerobic Natural

Varietal: Yellow-Bourbon Region: Sul de Minas, BrazilAltitude: 1100 MASLProcess: Anaerobic ...
Varietal: Yellow-Bourbon
Region: Sul de Minas, Brazil
Altitude: 1100 MASL
Process: Anaerobic Fermentation
Tasting Notes: Pomegranate, Jasmine Tea, Almond
Another offering from our friend Henrique in the Minas Gerais region of Brazil!
The Brazilian Yellow-Bourbon has been a mainstay on our menu since the beginning so we jumped at the opportunity to try that same bean processed as an anaerobic. 
Anaerobic fermentation produces distinct acids, like lactic acids, that give the final product a striking flavor. During this process, anaerobics are placed in sealed tanks that are pressurized from CO2 buildup, and then remaining pressure and oxygen are let out using release valves. 

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