Patricia Coehlo Volcanic Fermentation

£13.00

MANGO. MILK CHOCOLATE. HAZELNUT.

Volcanic Fermentation

Filter or Espresso

Women-Owned. Every. Step. Of. The. Way.

Based in Espírito Santo do Pinhal, Patricia represents the next generation of her family’s coffee legacy. Alongside her son, an aspiring agronomist, she has transitioned the farm toward high-end specialty coffee. A close friend of Bruna Costa and the all-women team at Bossa, Patricia has spent years investing in new quality-control and processing techniques. Her latest experimental lots were kept a secret until they were perfect, and we are thrilled to be among the few roasters sharing these exceptional coffees with you.

Weight
Grind
Shipping & Returns

Shipping

UK orders under 2KG are deliverd by Royal Mail via your chosen preference.
UK orders over 2KG are deliverd by DX. All orders outside of the UK will be sent via World Options with prices calculated at checkout.

Returns

As coffee is a perishable products and we roast fresh to order, we are unable to accept returns on any coffee items.

Our merchandise returns policy lasts 30 days. If 30 days have gone by since your purchase, unfortunately we can’t offer you a refund or exchange. If your item is faulty/damaged we must be notified within 7 days of delivery otherwise we may not be able to offer a refund or exchange.

For full information visit our Shipping or Returns page.

About

Patricia Coelho- Micro lot

Producer
Patricia Coelho- Brazil
Region
Espírito Santo do Pinhal
Process
Natural- Volcanic Fermentation. Volcanic fermentation is a specialty coffee processing method, primarily from Brazil, where ripe coffee cherries are piled into conical volcano shapes on patios to ferment anaerobically, fostering unique microbial activity from the local environment. This process creates complex, layered flavours by enhancing fermentation under controlled conditions. It is made by taking freshly harvested cherries are piled into cone-like structures (volcanoes) on patios. This shape creates anaerobic (oxygen-deprived) microenvironments for Fermentation encouraging specific yeasts and microbes to interact with the fruit. Fermentation can last around 40-72 hours, depending on the weather conditions. After fermentation, the coffee is carefully dried.
Altitude
1100 MASL

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