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This is a single estate offering from Monica Borges de Sousa, it’s a single varietal of Yellow Bourbon.
Fazenda Vila Boa started in 1988 after Monica inherited 90 hectares (222 acres) of land from her father; Vila Boa has now grown to an area of 378 hectares producing 10,000 bags/year, featuring several different coffee varietals including yellow bourbon as well as red bourbon, topaz, arara, and geisha. She’s blazing a trail in the Brazil coffee community and we’re excited to share in the fruits of her labor.
Anyone familiar with Brazilian coffee knows that it’s nearly always natural processed, but it never tastes like an Ethiopian natural. Brazil naturals tend to be chocolatey and nutty, not fruity. And while we’re now very used to how anaerobic processing intensifies the flavors in coffee, especially natural processed coffee, we still didn’t expect to be so surprised!
If you're looking to try anaerobic naturals but you're afraid of their intensity, this coffee may be accessible and easy drinking for you!
This is a single estate offering from Monica Borges de Sousa, it’s a single varietal of Yellow Bourbon.
Fazenda Vila Boa started in 1988 after Monica inherited 90 hectares (222 acres) of land from her father; Vila Boa has now grown to an area of 378 hectares producing 10,000 bags/year, featuring several different coffee varietals including yellow bourbon as well as red bourbon, topaz, arara, and geisha. She’s blazing a trail in the Brazil coffee community and we’re excited to share in the fruits of her labor.
Anyone familiar with Brazilian coffee knows that it’s nearly always natural processed, but it never tastes like an Ethiopian natural. Brazil naturals tend to be chocolatey and nutty, not fruity. And while we’re now very used to how anaerobic processing intensifies the flavors in coffee, especially natural processed coffee, we still didn’t expect to be so surprised!
If you're looking to try anaerobic naturals but you're afraid of their intensity, this coffee may be accessible and easy drinking for you!