This is our third year of offering the perpetually excellent anaerobic pineapple co-ferment lot by fourth-generation Japanese Brazilian producer Yuki Minami.

This lot 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 red and orange fruit impressions (cherry, mandarin) coated with a comforting softness of creamy nougat. 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 Yellow Catuai

Process Anaerobic natural with pineapple slurry

Elevation 1145 MASL

Exporter Aequitas Coffee

US Importer Crop to Cup