Next Roasting Date_22/02/2021 Weight / 200g
Producer / Homero Paiva, Elisa Paiva and Gabriel Lamounier
Region / Santo Antonio do Amparo, Minas Gerais
Altitude / 1100m
Varieties / Topazio
Process / Double Fermentation
Harvest / Apr 2020 to Sep 2020
Note / Perfume, Lime Tac Tic, Lemongrass
Back in the 19th century, patriarch João Ferreira Carneiro was already producing the sweet grains in the fertile soil of Santo Antônio do Amparo, where today the Fazenda Guariroba is located. His fascination and desire to improve the coffee grown were transmitted by five generations of descendants.
It was this passion that led Homero Aguiar Paiva, a civil engineer and representative of the fifth generation of the family, to acquire part of the historic and century-old Fazenda Cachoeira from his uncle Fernando Paiva in 2009, maintaining the cultivation of coffee. Under the guidance of his agronomist brother Renato Paiva, Homero selected the best coffee varieties to start his cultivation and named this land Guariroba Farm, in honor of the lands of his maternal grandparents. Since then, pursuit for excellence and the preservation of the purest traditions are the slogan of the farm. The privileged terroir and the family's vast knowledge allowed Homero Paiva to achieve excellence in the production of specialty coffees, with unique characteristics that could only be obtained through the most modern planting and harvesting methods, combined with sustainability and social responsibility. Today, under the management of Gabriel Lamounier Vieira, Elisa Paiva Lamounier and Marília Aguiar Paiva, Fazenda Guariroba represents Brazilian coffee nationally and internationally, through the recognition obtained with awards and certificates as one of the best coffees produced in Brazil.
Gabriel learns this process in a coffee fermentation course with a renowned university professor from Cauca-Colombia, biologist and coffee producer. This process involves concepts of biotechnology.
A double fermentation was carried out during the process. In the the first phase, coffee cherry was processed by the lactic fermentation with natural yeasts collected from Fazenda Guariroba, and leaving anaerobic for 64 hours. In the second phase cherry then formally processed a normal fermentation with another yeasts also selected from the farm, which separated from the Catucaí Amarelo variety and anaerobic fermentation for a total of 96 hours then sun dried in shade.
Last, those coffee fermented cherry were moved under the shade and sun dried.
1st place - Cup of Excellence 2016 (Natural)