The flavor profile of this coffee is largely shaped by the processing. Fermented Briosa 36H is an anaerobic fermentation with added yeast, which helps stabilize the process and boost the flavors and aromas.
The Arara variety also plays its part – a relatively new Brazilian varietal known for high sweetness, full body, and fruity notes. It’s a natural cross between Yellow Bourbon and Obata, developed by Fundação Procafé.
A great coffee when you’re craving something a bit different. Cheers!
Below you will find recipes for our favourite brewing methods:
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