Fazenda IP Natural Anaerobic 86h
Methods Academy and Roastery

Fazenda IP Natural Anaerobic 86h

Process
Processing is how we get the bean out of the coffee cherry. The method used is the number one factor in a coffee's flavor.
NATURAL ANAEROBIC 86H PROCESS
Size
Grind Type
6.000 KD

Fazenda IP was first purchased in 1967, by Isidro Pereira, father of Luiz Paolo Dias Pereira. (Fazenda IP takes its name from Isidro's initials.) Luiz was pursuing an education in agriculture at the time the farm came into the family. After five years, he decided to join his father to expand production and assist with their continuous quality improvement.

In 1974, Luiz started expanding Fazenda IP: It now encompasses an area of 720 hectares which is a 500% growth over the farm's original size. This estate cultivates Yellow Catuai, Yellow Catucai, Acaia, and Yellow Bourbon. The coffee is processed using the ripest cherries that are cleaned and fermented anaerobically in sealed tanks and finally dried as natural. Nestled outside the city of Carmo de Minas, this farm sits at a range of 950–1200 meters. The farm's higher altitude favors a slow ripening of cherry and permits selective picking, which are decisive factors in producing coffees of exceptional quality.

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About the Producer
Methods Speciality Coffee

Methods Academy and Roastery is a premium coffee roastery based in Kuwait that specializes in supplying high-end 100% Arabica beans.

We obsess over every detail of the process, from sourcing the best coffee beans to perfecting how we roast coffee. We provide specially graded Arabica beans that have been hand-selected from the best growing places on earth and treat the coffee to various quality tests to maintain its quality.

Our coffee is roasted using state of art Giesen coffee roasters, allowing us to offer you the best quality coffee beans in the industry and our entire team works tirelessly to bring you the best coffee products and experiences.

Coffee information

Fazenda IP Natural Anaerobic 86h

Origin:

Variety:

Region:

Altitude:

Process:

Brazil

Red Bourbon

Carmo De Minas

1200 masl

NATURAL ANAEROBIC 86H PROCESS

Flavor Wheel

The flavor wheel is a visual tool that helps to better understand and name flavors in coffee. This wheel contains six main categories common in specialty coffee.

The Fazenda IP Natural Anaerobic 86h has a flavor we taste as TOFFEE, CARAMEL, CITRUS, , , These flavors fall into the following groups from the wheel: fresh fruit, chocolate, and nutty.
Using the flavor wheel during tasting makes it easier to identify and articulate specific flavors.