Sao Matheus

Lucas has expertly processed this lot through a 98 hour fermentation in sealed tanks, initiated by selected yeast: ripe fruit & a creamy texture.

Produced by Lucas, the Sao Matheus is a distinct offering from Obadiah Coffee that highlights the impact of controlled post-harvest techniques. This lot undergoes a 98-hour fermentation, a specialized approach that significantly influences the final cup profile. While traditional washed coffees often emphasize clean acidity, extended fermentation periods like this are frequently employed to push the boundaries of flavor development, often resulting in the ripe fruit characteristics and creamy texture noted by the roaster.

To better understand how these specific processing choices shape the sensory experience, it is helpful to explore the various processing methods used in modern coffee production. By comparing these techniques against the flavor wheel, enthusiasts can begin to identify how prolonged fermentation cycles contribute to the complexity found in unique lots like the Sao Matheus. This coffee serves as an excellent example of how producer-led innovation directly translates into a more nuanced and textured drinking experience.