Das Almas Anaerobic 2025, Brazil

Das Almas Anaerobic 2025, Brazil

Chocolate truffle, red grape preserve, rounded finish

Roasters' Notes:

As a natural processed coffee, the lower density of the beans means we start from a lower charge temperature and use a slower ramp toward first crack. This extended roast allows the internal structure of the beans to develop without overdeveloping the exterior.

Naturals can have a more brittle cellular structure, which may result in a higher proportion of fines during grinding. In the cup, this contributes to a fuller, more textured body and a rounder mouthfeel. As a part of our ‘classic’ range, we’ve leaned into these qualities, bringing forward a richer, more chocolate-led expression of the coffee, complemented by notes of almond, marzipan, and yellow fruit sweetness.

Roast style: Progressive

Fazenda das Almas has been farmed by the Muñiz family since 1942 in Cabo Verde, Sul de Minas. Today, Adriano Muñiz runs the farm alongside his sons, Thiago and Matheus, continuing a family approach that combines traditional coffee growing with a strong focus on experimentation.

Adriano maintains small plots of different varieties to understand how they perform in the farm’s microclimate, while also testing new fermentation and drying methods on small lots before scaling them up. This experimental approach has helped establish the farm as a notable producer of specialty coffee in the region.

The farm also places a strong emphasis on environmental preservation, with around 37% of the property maintained as native vegetation, alongside ecological corridors and 21 natural springs.

Altitude: 1000m ASL

• Processing: Anaerobic natural

Variety: Catuai

Harvest: 2025

Region:   Cabo Verde, Sul de Minas, Brazil

Producer:

Adriano Muñiz of Fazenda Das Almas

Produced by Adriano Muñiz at Fazenda Das Almas, the Das Almas Anaerobic 2025 represents a distinct expression of the Catuai varietal from the Cabo Verde region of Sul de Minas, Brazil. This lot is processed using an anaerobic natural method, a technique that often influences the final cup profile by intensifying fruit-forward characteristics and altering the fermentation environment. You can learn more about the nuances of these processing methods to better understand how such techniques impact the final cup.

Sourced and roasted by Rosetta Roastery, this coffee highlights the diverse potential of the Brazil · Cabo Verde, Sul de Minas region. When evaluating the complex interplay of chocolate truffle, red grape preserve, almond, marzipan, and yellow fruit sweetness, it can be helpful to reference a flavor wheel to categorize these specific sensory experiences. This coffee serves as a compelling example of how traditional Brazilian varietals can be transformed through modern, controlled fermentation practices.