Brazil FAF Volcano

DESCRIPTION: BLACK CHERRY JAM, MACADAMIA, PANELA

WHY WE LOVE IT: An innovative process unlocks deep, fruity flavors in another fantastic release from our longtime partners at FAF.

REGION: Mogiana

ALTITUDE: 900 - 1,000 m

PROCESSING: Natural

VARIETY: Arara

This release marks our second of the year from our longtime partners at Fazenda Ambiental Fortaleza, or FAF for short, following our incredibly popular offering from producer Joāo Hamilton. 

Referred to as "Volcano", this coffee is a fantastic example of the quality-focus and innovative mindset of the FAF producers. The concept is simple on its face: instead of laying the coffee cherry flat to dry, it was mounded up in medium-size piles. The process then produced heat, causing steam to come off the mounds and breaking down the mucilage and fruit more quickly. So, steam from a mound... Volcano!

It's not just an interesting idea: it also leads to great results in the cup. All the reasons to love Brazilian coffee are present here, with its smooth nuttiness and jammy sweetness that always gives us PB&J vibes. Its deep fruits remind us most of black cherry jam, encapsulated by a macadamia nut finish. It's smooth and it's sweet, all the while being interesting to dive into but inviting enough to be enjoyed in cup after cup. 

MORE ABOUT FAF:

"The farm formerly known as Fazenda Fortaleza has been in the Barretto Family since 1850. The traditional farm with conventional farm methods was transformed by Silvia Barretto, along with her husband Marcos Croce. Their dream and mission became to convert the farm into a sustainable business that took into consideration the environment and the relationships between people while producing high quality products.

In 2009 Silvia and Marcos’ son Felipe, who had been working at a specialty coffee micro-roastery in St. Louis called Kaldi’s [Coffee] came to join the team. Becoming the first family member to move to the farm full time, Felipe set up a coffee lab and began separating and studying lots by varietals and processing methods."

Source: Felipe Croce and FAF