PHILOCOFFEA 414 BRAZIL Guariroba FRUITY Lot

Guariroba Farm coffee, a favorite among many for its unique flavor, is back this year. The history of Guariroba Farm dates back to the 19th century when it was founded by Mr. Joao Ferreira Carneiro. It is now in the hands of the fifth-generation successor, Mr. Homero Aguiar Paiva, who has impeccably inherited the passion and tradition of coffee. The farm specializes in producing specialty coffee and has recently invested significantly in developing new processing methods (post-harvest processing) and cultivation techniques. They have won multiple awards, including the 2016 COE (Cup of Excellence) championship, 8th place in the 2018 Brazil Pulped Naturals category, and COE National Winner in 2019, making it a renowned and excellent farm in Brazil.

The "FRUITY" lot, which we also purchased last year, has undergone an adjustment in its fermentation process this year. Instead of using fermentation tanks, this year, the coffee cherries are piled up on the patio and covered with a tarp for fermentation.

By controlling the amount of oxygen, the natural yeasts and lactic acid bacteria on the surface of the fruit are gently activated, allowing for a slow anaerobic fermentation. During fermentation, the team meticulously monitors the internal temperature to prevent over-fermentation while delicately drawing out bright flavors and sweetness.

After fermentation, the coffee beans are moved to African drying beds for about 40 days of "Slow Shade Drying." By avoiding direct sunlight and drying slowly, stress on the beans is reduced, and internal moisture evaporates evenly, perfectly locking the aromas produced during fermentation within the bean's core.

Incidentally, we specifically confirmed with the farm why they did not use last year's fermentation tanks (bioreactor) and instead adopted this new method. Fermentation tanks are characterized by the use of selected and cultivated microorganisms, managed in a sealed environment, to achieve highly reproducible fermentation results. In contrast, this year's processing method is the other extreme – directly utilizing the natural microorganisms on the surface of the fruit, allowing the changes brought by the environment to shape the flavor.

In the initial stages of fermentation, various microorganisms become active, but when covered with a tarp to limit oxygen, the environment gradually transforms into an anaerobic state. Ultimately, the microorganisms that survive in this specific environment break down the sugars in the mucilage, leading to the development of complex aromas. Of course, this method is extremely difficult to control; even a slight mistake can lead to unpleasant, poor-quality fermentation. For this reason, precise temperature management and drying processes are crucial.

This coffee, while harnessing the power of nature, brings out unique flavors at an ultimate balance point. This interplay of precise artificial control and the subtle workings of nature is precisely where the captivating delicacy and depth of this lot lie.

At last year's cupping, this coffee left us with an impression of being milder than before, yet Guariroba's signature personality remained distinct. The sweetness of citrus fruits intertwined with a subtle spice note, as if announcing, "It's Guariroba season again this year." In terms of roasting, to prevent scorching, we deliberately slowed down the pace during the first half of the roast, resulting in a stronger nutty character. To bring out more of Guariroba's inherent brightness, we subsequently slightly shortened the roasting time, ultimately achieving a brighter impression.

This coffee offers a refreshing citrus sweetness with a hint of spice reminiscent of sansho. In the mid to late stages, blackberry and cinnamon-like aromas layer on. Overall, the gentle nutty sweetness characteristic of Brazilian coffee runs throughout, gently enveloping the strong personality of this coffee. At first taste, the flavor might seem robust and impactful, but as you slowly savor it, the layers gradually unfold, and before you know it, the entire cup is finished, making it incredibly intriguing. In the coming hot season, this coffee is also perfect for making iced coffee, allowing you to enjoy its refreshing and clean taste.