ROAST: Medium 
REGION: Chapada De Minas
ALTITUDE: 900+ MASL
VARIETAL: Red Catuai
PROCESSING METHOD:  Natural Anaerobic
DRYING METHOD: Sun-dried on raised beds 14-21 days
NOTES: Strawberry Jam + Blueberry + Whiskey
 
Most coffee asks for your attention. This one earns it.
 
Grown with obsessive care by Claudio Nakamura, this lot is the result of patience, risk, and a refusal to do things the easy way. The cherries are sealed and fermented without oxygen—an anaerobic process that transforms what coffee can be. Not brighter. Not louder. Just deeper. More deliberate.
What you’ll taste isn’t noise—it’s structure.
 
Dense sweetness. Layered fruit. A controlled fermentation character that walks the line between wild and precise. It opens with rich, jam-like notes, carries a subtle winey complexity through the middle, and finishes clean enough to pull you back in for another sip before you’ve even set the cup down.
 
This is not a background coffee. It’s the one people ask about.
Roasted to highlight clarity without stripping away its character, it performs beautifully as espresso—thick, expressive, memorable—and just as well as a filter, where its complexity unfolds slowly and completely.
 
There are easier coffees to drink.
But there are very few worth remembering.
This is one of them.