Brasilien - Pantano Microlot: Anaerobic Fermentation (Special Process Coffee)
Special Process Coffee Edition #9: Brasilien - Pantamo Microlot: Anaerobic Fermentation
We’ve managed to secure something truly special from Brazil: an exceptional anaerobically fermented microlot coffee (87 SCA points) that shines as an espresso. It offers a delicate sweetness, beautifully complemented by peanut notes and hints of dark chocolate.
Immediately after harvest, the Topázio coffee cherries undergo anaerobic fermentation, meaning they are processed in an oxygen-free environment. In the second step, only the outer skin of the coffee cherry is removed while the fruit pulp remains intact—a process known as Pulped Natural and referred to in Brazil as Cereja Descascada. The coffee is then dried. The result is a coffee with remarkable sweetness, depth, and complexity that is rarely encountered.
At Fazenda Pantano in the Cerrado Mineiro region of Minas Gerais, Jorge Naimeg and his family cultivate this coffee with an uncompromising focus on quality. Outside of Brazil, only 120 kg of this microlot from the current harvest are available. In other words, this is not a coffee you are likely to come across again anytime soon.
For this edition of our Special Process Coffee series, we are delighted to offer a roast that is slightly darker than usual—a medium roast profile. This makes it particularly well suited for espresso, while also performing beautifully as filter coffee, in a French press, or in a moka pot.
Our recommended espresso recipe (more about our espresso recipes here):
- Brewing temperature: 94°C
- Ratio: 1:2.1 (19.1 g ground coffee : 40.1 g espresso in the cup)
- Extraction time: 27 seconds
You can find more information about our Special Process Edition here
Product info
Best suited for: Espresso, Bialetti, French Press,
Filter
Roast level: MediumSCA Rating: 87 Pts
Type: 100% Arabica
Variety: Topázio
Country: Brazil
Region, state: Cerrado Mineiro, Minas Gerais
Fazenda: PantanoMicrolot Nr.: 250579/8
Altitude: 1,000–1,100 m.a.s.l.
Process: Anaerobic fermentation, pulped naturalSpecial Process Edition
We buy coffees in our Special Process Edition from selected farms in very small quantities, i.e. only one green coffee bsg (approx. 20-40 kg) per type. We focus on coffees that have been prepared using special processes: natural coffees, honey coffees (hybrid process between washed and natural), anaerobic fermented coffees and other experimental methods (e.g. barrel storage). We only stock Special Process Edition coffees for a short time, until the 20-40kg are used up. This also means for you: If you like one of these coffees very much, order it again as soon as possible, because we probably won't have this coffee available again any time soon.
So far our Single Process Edition released:
#1: El Salvador - Cuscatlesco - Honey
#2: Guatemala - El Gigante - Anaerobics
#3: Costa Rica - Perla Negra Natural: Las Lajas
#4: Uganda - Funky Town Line Natural: Zombo Coffee Partners
#5: Colombia - Argote: Eider Muñoz, alcoholic fermentation
#6: Kenia - Sakami: Gloria & Jarmo Gummerus - Sun Dried Natural
#7: Honduras - Moke: Whiskey Barrel Aged
#8: Colombia - El Renacer: Watermelon Co-Ferment
#9: Brasilien - Pantamo Microlot: Anaerobic Fermentation
More information about the special processes of our coffees here: https://www. Kaffeebrief.ch/post/special-process-edition
Free shipping
- Orders are dispatched within 1-3 working days by A Mail as a coffee mailer.
- Orders of 1x1kg coffee are sent as 2x500g coffee mailers by A Mail.
- Orders of more than 1.5kg of coffee or orders with more than 3 packages are sent by parcel.
- If several coffee mailers are on their way to you: Sometimes they don't all arrive on the same day, thank you for your patience!