Brazil Guariroba Topazio Double Anaerobic Honey

Brazil Guariroba Topazio Double Anaerobic Honey

¥2,000
¥2,000 ¥2,000
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Brazil Guariroba Topazio Double Anaerobic Honey


Vibrant citrus notes of lemon are layered with the refreshing coolness of mint.
A spicy nuance reminiscent of cardamom is followed by the gentle sweetness of honey.

 

○ We roast after receiving your order.

○ If you would like your beans ground, please specify this in the notes section of your cart (e.g., "Grind for coffee maker" or "Medium grind").

○ If you choose "in-store pickup" and have a preferred pickup date and time, please specify a date and time at least 72 hours in advance (during business hours) in the notes section of your cart. For specific date requests, please contact us via Instagram DM.

○ Your coffee will be delivered in a stand-up pouch with a zipper and valve, suitable for storage. Please store in a cool, dark place away from direct sunlight.

○ The best-before date is 90 days from the roasting date.


Brewing Instructions

We recommend aging for 1-2 weeks after roasting and extracting at around 92°C. (Our brewing recipe can be found here).

Hand Drip (Hot): ○
Hand Drip (Iced): ○
Immersion (Hot): ○
Immersion (Iced): ○
Cold Brew: ○


Bean Details

Farm: Guariroba
Producers: Gabriel & Elisa Lamounier / Homero Paiva
Country: Brazil
Region: Minas Gerais, Campo das Vertentes, Santo Antônio do Amparo
Variety: Topázio
Processing: Double Anaerobic Honey
Altitude: 1,100m
Roast Level: Medium Roast (end of first crack)
Net Weight: 150g
Bean Number: 2071
Direct Material Cost Ratio: 39.0%
Flavor Profile: Lemon, Mint, Cardamom, Honey


A Farm with History from the 19th Century

The history of Guariroba Farm dates back to the 19th century. Started by Mr. João Ferreira Carneiro, the farm is now managed by the fifth-generation owner, Mr. Homero Aguiar Paiva, along with his family, including Mr. Gabriel Lamounier and Ms. Elisa Paiva Lamounier.

The Campo das Vertentes region, where the farm is located, is a renowned coffee-producing area in Minas Gerais, officially recognized as a Geographical Indication (GI) for coffee in 2019. Situated at an altitude of 1,100m, the farm specializes in producing specialty coffee on approximately 200 hectares of land. Its quality has been recognized in numerous international competitions, including first place in the Brazil Natural category at the Cup of Excellence in 2016 and a National Winner award in 2019.

 

Two-Stage Fermentation Process

The most distinctive feature of this lot is its two-stage anaerobic fermentation process, known as Double Anaerobic Fermentation. First, ripe cherries with a Brix sugar content of 24.0 or higher are selectively harvested by machine. After washing, they are placed in sealed bioreactors. A specific microbial culture solution derived from the coffee fields and carbon dioxide (CO₂) are injected, and primary fermentation occurs over 36 hours through carbonic maceration.

Next, the pulp is removed, and secondary fermentation is carried out for an additional 72 hours using the same microbial solution. This two-stage process meticulously breaks down the fruit components, and the generated flavor compounds penetrate the seeds, creating a complex and multi-layered flavor profile. After fermentation, the beans are spread on African beds and slowly shade-dried for about 40 days, away from direct sunlight. This method avoids stress from rapid drying and ensures uniform moisture removal, allowing the rich flavor compounds developed during fermentation to fully set in the beans.


Cost of Goods Sold (per 150g)

① Direct Material Costs:
Material costs that can be directly attributed to the production of roasted beans.
(e.g., green beans, valved zipper bags, front labels, back labels)
The direct material cost ratio for these beans (direct material costs ÷ list price × 100) is 39.0%.
② Indirect Material Costs:
Material costs that cannot be directly attributed to the production of roasted beans.
(e.g., blades and rubber parts of label cutting machines)
③ Direct Labor Costs:
Labor costs that can be directly attributed to the production of roasted beans.
(e.g., wages paid to employees involved in manufacturing, such as roasting and bagging roasted beans)
④ Indirect Labor Costs:
Labor costs that cannot be directly attributed to the production of roasted beans.
(e.g., wages paid to employees not involved in manufacturing, such as administrative staff)
⑤ Direct Expenses:
Expenses that can be directly attributed to the production of roasted beans.
(e.g., costs incurred when outsourcing a portion of the manufacturing process, such as bagging roasted beans, to an external vendor)
⑥ Indirect Expenses:
Expenses that cannot be directly attributed to the production of roasted beans.
(e.g., electricity/gas costs used for roasting, depreciation of roasting machines, electricity costs for storing green beans at low temperatures)

The total of ① to ⑥ constitutes the cost of goods sold.
*When sales expenses incurred for selling the product and general administrative expenses incurred for overall store management are included in the cost of goods sold, the total is called the total cost.