Patricia is a smallholder farmer in Mogiana, Brazil, running her family farm with her son, Pedro. With a focus on quality and experimental microlots, her coffees showcase the region’s exceptional terroir through innovative processing like volcanic fermentation.

Volcanic fermentation is a specialised, primarily Brazilian, post-harvest processing method where ripe coffee cherries are piled into conical "volcano" shapes on patios, initiating an anaerobic, or oxygen-deprived, environment. This 40-72 hour process uses local micro-organisms to create complex, fruity, and intense flavour profiles

Origin	Brazil
Producer	PATRICIA COELHO
Region	Mogiana
Altitude	1,050 -1,300 masl
Varieties	Acaia, Catuai
Processing	Anaerobic

Taste Notes: Nougat / Black Cherry / Brandy Cream

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