Santo Antonio

Patricia Coelho's micro-lot debut features "Volcanic Fermentation," where cherries ferment in oxygen-deprived conical mounds for 72 hours. This creates a complex, layered profile unique to Mogiana in North Eastern Sao Paulo state. Sharing the elite volcanic terroir of the renowned Guaspari winery, this high-altitude release offers a rare, innovative taste of Brazilian specialty coffee, that brews like jammy, wild strawberries.