New Math has regularly featured excellent coffees from fourtht-generation Japanese Brazilian farmer Yuki Minami. So we’re always excited when new harvest of her experimental process lots become available.

This coffee underwent a two-stage fermentation process. First, whole cherries are fermented inside an oxygen-poor, closed-tank environment for two days. Then afterwards pineapple slurry was added in the second stage of the fermentation. The slurry was introduced not so much to infuse flavors as to add fruit sugars that would help fermentation.

The result is undeniably delish, with impressions of orange fruits (peach, orange peel) coated with a comforting softness of honeyed almonds/marzipan. Yuki’s are coffees that continually make you rethink what’s possible with Brazilian coffees.

Farm Fazenda Olhos d’Agua

Region Cerrado Mineiro, Rio Paranaíba, Brazil

Cultivar Red Catuaí

Process Anaerobic natural with pineapple slurry

Elevation 1145 MASL

Exporter Aequitas Coffee

US Importer Crop to Cup