BRAZIL ANAEROBIC NATURAL PINEAPPLE FERMENTATION
From Yuki Minami’s farms in Minas Gerais, Brazil, comes a vibrant Yellow Catuai micro-lot, grown at 1,145 masl and processed using an innovative “Pineapple Fermentation” method. This meticulous approach delivers a cup bursting with zesty lime, tart lingonberries, and a smooth almond finish. Awarded 2nd place at the Coop Coffee Quality Awards, this coffee is a celebration of innovation, precision, and unforgettable flavor.
What's included in each experience
TAKEOUT BOX - ALL THE EXTRAS
The Takeout Box comes with:
- A 200-gram bag of coffee
- One fortune cookie or Hi-Chew
- A few stickers
- One packet of instant coffee
- One custom brewing water packet from Third Wave Water
- A detailed coffee card
JUST A BAG
This option contains:
- One 200-gram bag of coffee
- One instant coffee packet
- One detailed coffee card
1 KILO BAG
This option contains:
- One 1000-gram bag of coffee
- Two instant coffee packets
- One custom brewing water packet from Third Wave Water
- One detailed coffee card
2 KILO BAG
This option contains:
- One 2000-gram bag of coffee
- Two instant coffee packets
- One custom brewing water packet from Third Wave Water
- One detailed coffee card
Coffee Info
Location: Minas Gerais, Cerrado Mineriro, Rio Parnaiba
Country: Brazil
Producer: Yuki Minami
Mill: Minami Agricola
Process: Pineapple Fermentation Pulp Natural
Varietal: Yellow Catuai
Harvest date: 2023/2024
Volume Purchased:420
About the farm: The coffee area to produce this micro-lot was selected based in criterion like percentage of cherry fruits, maturation uniformity and brix level. It was produced 3 batches with 30 barrels of 200 liters each totalizing 6,000 liters that formed 18,000 liters of fresh coffee to produce the micro-lot. We used the anaerobic pineapple fermentation process. An enough quantity to produce the batch was harvested mechanically. The fruits were washed for densiometric separation and placed in anaerobic barrels for 48 hours inside cold rooms at 16º Celsius. After removing the barrels from the 'big fridge' a pineapple and water mixture was added to each barrel and the barrels were closed again. The fermentation was followed up for 72 hours and interrupted after this period. The coffee fruits were removed from the barrels, washed and placed in raised beds. The drying process happened in the patios, then volcano method and regular patios to reach the moisture level. The coffee rested for 20 days to homogenize the moisture before undergoing the dry milling. The lot won the 2nd place at the coop coffee quality awards.
Drying time: N/A
Drying Temperature: Below 32’C
Humidity: 12.2
Density: 690
Water Activity: 0.531
Stabilization: N/A
Elevation: 1145
Temperature: 24-28’C
Total trees: N?A
Other trees: NATIVE TREES FOR SHADE
Taste Cup Profile
ALMOND, LINGONBERRIES, VIBRANT, LIME
Processing Cup Effect : 6
Sweetness : 7
Acidity : 5
Clarity : 5
Aftertaste : 7
Floral : 4
Spice : 7
Internal Cup Score : 87.7
Bean: 79 Ground:108
Transparency cost
Here, we share what the producer or farm manager is comfortable with sharing, like export, milling, and pickers' pay, as it helps to know who you support. We always share at minimum Farmgate, FOB, and our cost.
Self Exported
FOB : $3.20LB / $7.05KILO
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Our Cost Of Green : $5.40LB / $11.90KILO
Roasted cost 14% : $6.21LB / $13.69KILO
Packaging : $1.98
Luminous Labor : $28 HOUR
Ship Dates
We pack all orders and then ship them out at 9 AM on Monday through USPS. For international orders, we use DHL, which ships at 11 AM on Monday.
Tracking information is sent to your email. For any issues, please reach out to us.
We also roast some batches on Saturday on Instagram Live, so you can tune in, ask questions, and learn about the process.
Brew Recipe Tool
Producer Q & A
How did you come into working in coffee?
My family has been growing coffee for almost a hundred years so it wasn't much of a choice but something that 's part of the family history. The thing is that I realized that there were specialty coffee markets that value quality, trust and long term relationships and looked for them, as we realized that we had a great coffee that has been traded as a commodity.
What makes this harvest or lot different from others?
I believe that it's because we aim to do the best we can in coffee processing to achieve the highest quality combined with the lots of data, people and infrastructure. The attention to details makes the difference when processing coffee and it results in consistent coffee quality and a product that the roasters trust year after year.
What would you say separates your coffee from others?
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What does your day consist of managing the farm or farms?
The opportunity of meeting like minded people in coffee and establishing relationships with people that value the work we do in producing a recognized consistent quality coffee.
What opportunities are you looking for from people who buy your coffee or work with you currently?
I think the passion comes from being recognized as a family that delivers a high quality product. I believe there's a leadership that holds the passion which is then transferred to the union of the work of many people throughout the entire coffee cycle, from the farm team that do the crop management, to the people that harvest and operate the post harvest processing, to people that enter many data of maturation and traceability, people that cup to validate the quality, people that store the coffee into the wood silos and people that drive the coffee to the warehouse, the people that prepare the coffee there and so on. I believe the care that everyone places into coffee makes it special.
Where does your sense of passion for coffee come from?
Yes
Are you looking to grow relationships with long-term partners?
I would like people to know what I wrote about passion, you can use that answer as a reference. There's a lot of care, dedication, tradition, and passion in all stages of coffee production, especially for microlots that demands lots of additional processes and manual work.
Feel free to share anything on your mind about the industry or yourself. We sell not just to consumers but to the industry, which often looks at what we buy and tries to buy it too, benefiting everyone.
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