Fazenda Santa Hegwirges has been producing coffee for 4 generations, or 90 years, under the Brito family's guidance. As an IMPACT certified farm, Hugo Brito is constantly improving growing practices, from traceability, to processing, to environmental, to worker wellness, working hard to promote biodiversity on the farm, building a sewage treatment plant, all while experimenting with novel processing methods to improve cup quality.

This coffee was anaerobically fermented for 48hrs before being naturally dried in the traditional Brazilian manner. Unlike many of the anaerobic coffees I feature, this isn't a juice-bomb. Instead, the fermentation increases sweetness and viscosity, and in the cup you get loads of deep, dark molten chocolate, like a chocolate lava cake, with plummy, blackberry preserve-like notes, and accompanying mild, sweet acidity. Great for drip or espresso.