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Inacio Soares 72h Anaerobic fermented Natural processed IBC12 - Brazil

Inacio Soares 72h Anaerobic fermented Natural processed IBC12 - Brazil

About IBC12 variety: The IBC 12 coffee variety, is appreciated for its striking aromas and notes. The variety is known for the intense dark red color that its fruits acquire when they ripen at the ideal point.

This is an Arabica coffee variety that belongs to the Sarchimores group, which derives from a cross between the Villa Sarchí variety and the Timor Hybrid. These materials generally have resistance or high tolerance to coffee rust (Hemileia vastatrix), as well as very outstanding agronomic and productive characteristics.

Roast date: 15/05/24

Weight: 250g

Regular price €17,00 EUR
Regular price Sale price €17,00 EUR
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  • Producer

    Inacio Soares

  • Roastery

    Standout coffee

  • Taste notes

    molasses, chocolate, goji berries & red apples

  • Process

    72h Anaerobic fermented Natural process

  • Region

    Sao Sebastião do Anta, Minas Gerais, Brazil

  • Variety

    IBC 12

Ein Bild auf welchem man Kaffeekirschen an einer Kaffeepflanze hängen sieht.

Anaerobic Fermented Natural process is a unique method that enhances the flavor and complexity of coffee. Here’s how it works:

Anaerobic Fermentation: The cherries are placed in sealed, oxygen-free tanks, allowing specific bacteria and yeast to create distinct flavors during controlled fermentation.

Natural Drying: After fermentation, the cherries are spread out to dry in the sun on raised beds, regularly turned to ensure even drying over several weeks.

Post-Drying: Once dried to the ideal moisture content, the cherries are hulled to reveal the green coffee beans, which are then sorted and prepared for roasting.

This process results in a coffee with enhanced fruitiness, complex acidity, and a rich, syrupy body, offering a truly unique and delightful coffee experience.

Beschreibung ©La Cabra