This natural Sidra from Fazenda Rodomunho expresses red fruits, floral aromatics, white wine and champagne. It was fermented aerobically in a dark room at 17-18°C and released as a tiny Itamonte edition of 20 bags.
About the farm
Fazenda Rodomunho is in Cerrado Mineiro, Brazil, a coffee-growing region known for red soil, defined seasons and steady drying conditions. Thiago Corsi works with ripe Sidra cherries and a fermentation approach focused on cleanliness, aromatic lift and a transparent cup.
Process
The coffee is processed as a natural. Whole cherries are selected ripe and ferment aerobically in a dark room at 17-18°C before a slow drying phase. The goal is to build structure and fruit without hiding the Sidra variety or the Cerrado Mineiro origin.
Pick-up
Available for pick-up in Barcelona only. We'll reach to you by email or WhatsApp to coordinate the date.
Recipe
Use 18g of coffee and 288g of water at 92-94°C. Start with a 40g bloom, then pour slowly in two or three pulses. Aim for a total brew time between 2:45 and 3:30 and adjust the grind to highlight a bright, sparkling and clean finish.