Brazil, Fazenda Congonhas
Process: Natural, Anaerobic
Altitude: 960 masl
Lázaro Ribeiro de Oliveira first introduced coffee to his farm only as a diversification tool to help fuel his business. But he was soon in love with the crop and now 110 of his 175 hectares are dedicated to it. Now working with his son Gustavo together they meticulously analyse and work on improving every step of production. Lázaro focussing on farming practises and Gustavo becoming the expert on fermentation and other aspects of post-harvest production.
Complex and tropical, with a juicy mouthfeel and notes of lychee, cherry and pineapple
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