Brazil — Gabriel Lamounier Vieira Fazenda Guariroba Geisha (Anaerobic Fermented Pulp Natural)

Tastes Like — 🌿 Lemongrass • 🌸 Jasmine • 🍵 Black Tea • 🌶️ Sichuan Pepper

DETAILS

• Producer: Gabriel Lamounier Vieira & Eliza
• Farm: Fazenda Guariroba
• Region: Campo das Vertentes, Brazil
• Varietal: Geisha
• Process: Anaerobic Fermented Pulp Natural (Inoculated Yeast)
• Altitude: 1,100 MASL
• Roast: Filter
• Size: 100g

INTRO

From Gabriel Lamounier Vieira at Fazenda Guariroba in Campo das Vertentes — one of Brazil's most decorated and scientifically accomplished specialty producers, and a coffee that challenges every assumption about what Brazilian coffee is capable of. Vibrant, floral, and deeply aromatic. In the cup: lemongrass, jasmine, and black tea, with a distinctive Sichuan pepper note and a lingering citrus finish.

THE PRODUCER

Gabriel Lamounier and his wife Eliza balanced careers in dentistry with specialty coffee production at Fazenda Guariroba for more than two decades — a dual life that ended decisively in 2016, when Gabriel won the Cup of Excellence and the international recognition that followed gave the couple the confidence to leave dentistry behind entirely and commit fully to the farm. That decision has paid off comprehensively: Fazenda Guariroba is now one of Brazil's most respected specialty operations, widely recognised for Gabriel's expertise in fermentation science and the clarity, complexity, and longevity his coffees consistently demonstrate at competition level.

Fazenda Guariroba cultivates more than ten varieties adapted to the terroir of Campo das Vertentes — a growing region in the highlands of Minas Gerais that produces coffees of exceptional refinement and character. For Gabriel, fermentation is one tool among many: "Fermentation is one tool for creating complexity — it's not the only one. From variety selection and drying to farm management, every step is essential to producing something truly special."

Geisha, first collected from the coffee forests of Ethiopia in the 1930s and brought to global prominence at the 2005 Best of Panama competition, is an unusual choice for Brazil — but at 1,100 MASL in Campo das Vertentes, under Gabriel's precise fermentation protocols, it produces a cup of striking aromatic complexity that challenges the assumptions many hold about what Brazilian terroir can express.

THE PROCESS

The Anaerobic Fermented Pulp Natural process at Fazenda Guariroba involves:

🍒 Hand-picking — Geisha cherries selectively harvested at peak ripeness 🔧 Pulping — Outer skin removed before fermentation, leaving the mucilage layer intact on the bean 🧫 Yeast inoculation — Specific inoculated yeast strains introduced to direct fermentation flavour development toward the target aromatic profile 🔒 Anaerobic fermentation — Pulped, mucilage-covered beans fermented in sealed, oxygen-free conditions with the inoculated yeast active throughout ☀️ Natural drying — Dried whole-fruit style with mucilage intact after fermentation, allowing the aromatic compounds developed during the anaerobic phase to integrate fully into the bean

The inoculated yeast anaerobic fermentation is the defining step — by introducing specific yeast strains into a sealed, oxygen-free environment, Gabriel precisely directs the development of the lemongrass, jasmine, and Sichuan pepper aromatic complexity that makes this lot so distinctive, while the pulped natural drying builds the black tea structure and lingering citrus character that complete the cup.

THE CUP

A vibrant, floral, and deeply aromatic anaerobic fermented pulp natural Geisha from one of Brazil's most decorated specialty producers — lemongrass freshness, jasmine delicacy, and black tea elegance, with a distinctive Sichuan pepper warmth and a lingering citrus finish. A compelling argument for taking Brazilian specialty coffee seriously.

Flavour Notes

🌿 Lemongrass 🌸 Jasmine 🍵 Black Tea 🌶️ Sichuan Pepper