I have been purchasing coffee from Fazenda Cetec through our importing partners Minasul for a few years now, I can still remember the first time I cupped the very first sample of this lot all those years back and how it just blew my mind!
The work and love that Marcio and Heitor put into their coffees is incredible and really shows in the cup.
Marcio & Heitor quickly made a name for themselves at Fazenda Cetec with their sugar cane anaerobic fermentation process. A result of multiple years of experimenting and tracking each variable to its correspondent consequence. This year, with a new in-house developed software to monitor each fermentation along with larger tanks for repeatability, they prepared a single 600kg lot of the sugar cane anaerobic process. The trees harvested for this lot were IPR-103s and the cherries were immediately submerged in sugar cane juice in a large 5,000-litre fermentation tank. After 24hrs the cherries went through a pre-drying stage on raised beds for the next 20 days at a max temperature of 30 degrees C. Drying was then finalized in static box dryers, where hot air is blown through the bottom of the steel box, not overpassing the max temperature of 30 degrees C. After drying is complete, the lot is set aside for resting for another 30 days still in the hull.