Das Almas #2 - anaerobic natural Brazil

"Process-driven, rich chocolate truffle, notes of redcurrant, fig, soft hints of clove and menthol"

The Producer

Agropecuária Muñiz has been under the ownership and management of the Muñiz family since 1965. Adriano's father was the initial member of the family to enter coffee production. When Adriano assumed control of the business, he recognized the need to enhance the quality of their product to stay up-to-date with market developments. They invested in both infrastructure and developing their processing methods, earning the reputation as pioneers in the specialty coffee market around Cabo Verde City.

Adriano has a specific plot for experimenting with new and diverse coffee varieties, planting roughly 20 trees of each. Following the post-harvest and sensory analysis, they gain insights into which varieties are thriving in the farm's microclimate. This knowledge facilitates informed decisions for future renovations in their coffee plantation.

This approach also enables them to try new post-harvest procedures on a smaller scale, assessing the outcomes before implementing them on larger batches.

Processing

In 2019, Adriano experimented with a basic fermentation process to gain an initial understanding of the method. Subsequently, in 2020, they took courses on various fermentation techniques. Presently, they have mastered the production of red, yellow, and black honey, as well as fermentations involving carbonic and semi-carbonic maceration. They also do fermentation in open boxes and on suspended beds. For all processes, they have the option of using or omitting yeast.

The farm is equipped with infrastructure to handle bean processing, including mechanical dryers, wooden containers for individual coffee resting, and machines for husk removal, density-based bean separation, and screening. Following this, the beans are sent to SMC's warehouse, where a similar process is carried out to meet shipment standards.