Brazil Volcanic Fermentation Patricia

About this coffee

Nestled in the celebrated Mogiana region of São Paulo state, this coffee reflects the dedication of Patricia Coelho, a third-generation producer who has transitioned her family's farm, Fazenda Santo Antônio, toward quality-driven experimentation. This unique microlot undergoes a highly labor-intensive process known locally as "volcanic fermentation." Freshly harvested overripe cherries are piled with their skins still on into pyramid, volcano-shaped mounds on the drying patios and inoculated with yeast, allowing the cherries at the core to macerate under controlled heat. The mounds are constantly hand-rotated, flattened, and re-piled over several days to ensure uniform, multi-layered fermentation before final drying. Despite the name, the process has nothing to do with actual geological volcanoes, but the resulting cup is explosive—yielding an incredibly distinct profile that balances a rich, traditional Brazilian body of milk chocolate and roasted nuts with complex, vibrant notes of rum, raisin, and tropical mango. A bold and modern expression of Brazil's specialty coffee future.