This coffee should not exist – and yet here it is. Gesha Vacarfu from Brazil is a taste experience you will want to remember. Its aroma and flavor feature notes of magnolia, grape, and condensed milk, with hints of kiwi and melon emerging as the coffee cools slightly. It is juicy, creamy, yet delicate and elegant. It is a coffee that will captivate you with both its unusual taste and the story behind its creation. The summer harvest, unusual for Brazil, brings a lightness and liveliness to the cup that you won't find in classic lots.
Behind this coffee is the Mió farm, located in the Monte Santo de Minas region at an altitude of 900–1,100 meters above sea level. It is run by a team led by Dr. Lucas Louzada, who combines research, sustainability, and a love of the land into a single whole. Gesha Vacarfu is the result of their determination not to ignore climate change, but to respond to it with innovation and sensitivity. The coffee trees bore fruit out of season due to weather fluctuations, which is a rarity in itself, but the farm managed to make the most of this anomaly.
The processing of this coffee is as unusual as its origin. The coffee cherries underwent 60 hours of fermentation in closed tanks with the addition of Saccharomyces cerevisiae yeast. This method allowed the sweetness, delicate acidity and floral notes to develop while maintaining the purity of the flavor profile. The result is a layered, structured cup that retains its freshness and depth – exactly what Vacarfu's unusual story deserves.
- Farm: Mió
- Farmer(s): Dr . Lucas Louzada and his team
- Altitude: 900 to 1,100 meters above sea level