{"product_id":"brazil-fazenda-santa-clara-coffee-anaerobic-natural-microlot","title":"Brazil-Fazenda Santa Clara Coffee-Anaerobic Natural | Microlot","description":"\u003cp\u003e\u003cspan\u003eA refined take on Brazilian coffee—this anaerobic natural microlot brings together cocoa richness, balanced fruit, and a smooth, structured sweetness. Well suited for pour-over, the OXO Rapid Brewer, and those seeking a more nuanced, full-bodied cup.\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable class=\"table mb-0 border-bottom\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth class=\"pl-0 font-weight-bold\"\u003eFarm\u003c\/th\u003e\n\u003ctd\u003eFazenda Santa Clara\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth class=\"pl-0 font-weight-bold\"\u003eProcess\u003c\/th\u003e\n\u003ctd\u003eAnaerobic Natural\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth class=\"pl-0 font-weight-bold\"\u003eVariety\u003c\/th\u003e\n\u003ctd\u003eYellow Catuai\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth class=\"pl-0 font-weight-bold\"\u003eElevation\u003c\/th\u003e\n\u003ctd\u003e1100 \u003csmall\u003eMASL\u003c\/small\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth class=\"pl-0 font-weight-bold\"\u003eRegion\u003c\/th\u003e\n\u003ctd\u003eOliveira, Campo das Vertentes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth class=\"pl-0 font-weight-bold\"\u003eCountry\u003c\/th\u003e\n\u003ctd\u003eBrazil\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth class=\"pl-0 font-weight-bold\"\u003eHarvest\u003c\/th\u003e\n\u003ctd\u003eMay-August\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA defining factor in this coffee’s flavor is how it’s processed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat Is Anaerobic Coffee Processing?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAnaerobic processing is a fermentation method where whole coffee cherries are placed in sealed, oxygen-free tanks before drying. This controlled environment slows and alters fermentation, allowing sugars and organic compounds to develop more fully.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe result is a coffee with enhanced sweetness, deeper body, and more layered flavor complexity—while still maintaining the smooth, chocolate-forward characteristics often associated with Brazilian coffees.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cspan\u003eWhile many Brazilian coffees lean toward traditional chocolate and nut profiles, this anaerobic microlot brings added depth and subtle fruit complexity while maintaining balance and structure.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt’s a more expressive take on Brazil—bringing added complexity without losing the smooth, approachable character the origin is known for.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eBRAZIL\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLet’s together uncover the journey of this coffee and the quiet revolution unfolding at Fazenda Santa Clara. This microlot from the Sancoffee group showcases how a forward-thinking farm in Brazil’s Campo das Vertentes is turning a classic variety—Yellow Catuai—into something unexpectedly bright and layered through meticulous anaerobic natural processing, earning a stellar \u003cstrong\u003e88-point\u003c\/strong\u003e cupping score.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eOverview and Cup Profile\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis microlot hails from Fazenda Santa Clara in the Oliveira area of Campo das Vertentes, Minas Gerais, Brazil. It’s 100% Yellow Catuai variety, grown at 1,100 meters above sea level (MASL), and processed via anaerobic natural method. \u003cstrong\u003eCupping Notes: \u003cem\u003eBergamot, Balanced Sweet and Mildy Tart\u003c\/em\u003e\u003c\/strong\u003e—showcasing the variety’s clean foundation elevated through precise, controlled fermentation and extended drying.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eFazenda Santa Clara: History and Context\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFazenda Santa Clara stands as a trailblazer in sustainable Brazilian coffee, with organic cultivation beginning in 1999 under producer Paulo Teixeira Giordani—making it one of the early adopters of chemical-free practices in the country. The farm integrates into Sancoffee, a B-corp certified cooperative that unites around 20 member farms in Campo das Vertentes to foster transparency, quality, and community impact. Through shared resources, direct export support, and sustainability initiatives, Sancoffee empowers producers like those at Santa Clara to focus on innovation while upholding ethical, regenerative farming.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eThe Yellow Catuai Variety and Campo das Vertentes Terroir\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYellow Catuai, a high-yielding dwarf hybrid developed by Brazil’s Instituto Agronômico de Campinas (IAC) from Caturra and Mundo Novo crosses, was released in the 1970s. The yellow-cherry variant delivers clean sweetness, adaptability to dense planting, and consistent quality, thriving in Brazil’s modern systems.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCampo das Vertentes, in south-central Minas Gerais, boasts a rich coffee heritage dating to the mid-19th century, with prominence by the 1880s. Its rolling hills, moderate altitudes, fertile soils, and well-defined dry winters create ideal conditions for slow maturation and even natural drying. The region’s cooler microclimates and growing recognition (including efforts toward protected origin status) support nuanced, fruit-forward specialty expressions that stand apart from Brazil’s larger-scale zones. At 1,100 MASL, Fazenda Santa Clara benefits from this balanced terroir, yielding cherries with concentrated aromatics.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAnaerobic Natural Process:\u003c\/b\u003e \u003ci\u003eHow It’s Made\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis method layers whole-cherry fermentation with natural drying for elevated complexity:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eHarvesting and Sorting:\u003c\/b\u003e Ripe cherries are selectively hand-picked during the May-to-August harvest.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAnaerobic Fermentation:\u003c\/b\u003e Whole cherries ferment in sealed, oxygen-free tanks (typically for days, with pH monitoring) to develop bright, aromatic notes like bergamot without off-flavors.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eDrying:\u003c\/b\u003e Fermented cherries spread on raised beds or patios for extended, even drying in the region’s sunny yet controlled climate, with regular turning to achieve 10-12% moisture.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe result intensifies fresh bergamot while locking in depth and mild tart sweetness from Yellow Catuai.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eThe Story Behind the Microlot\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis microlot captures Brazil’s specialty frontier: a deliberate move into experimental anaerobic techniques that reveal new dimensions in established varieties. Through pioneers like Fazenda Santa Clara and cooperatives like Sancoffee, the region is advancing precise, innovative processing—turning heritage farms into sources of bright, layered coffees that compete at the highest levels.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eWhy Process This Way?\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAnaerobic natural processing amplifies Yellow Catuai’s inherent cleanliness with vivid aromatics (bergamot, spices), tart brightness, and controlled sweetness—offering precision and consistency in an advanced method. For producers in emerging areas like Campo das Vertentes, it creates standout microlots that reward meticulous care and position Brazil as a source of sophisticated, high-scoring specialty expressions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn short, this Fazenda Santa Clara microlot is a story of quiet innovation and elevated craft—a forward-thinking farm in a rising region producing aromatic, distinctive cups that redefine what Brazilian specialty coffee can be.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNote: Photos of Anaerobic Natural Processed Coffee are representative of the processing methodology and may not be specific to this Yellow Catuai.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eCupping Score 88\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.youtube.com\/watch?v=ym30IDwQ5LI\" title=\"You can learn more about anaerobic coffee processing here:\"\u003e\u003cspan\u003e\u003cb\u003eYou can learn more about anaerobic coffee processing here:\u003c\/b\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"Celery City Coffee Roasters","offers":[{"title":"12oz \/ Whole Bean \/ Light","offer_id":42286869807186,"sku":null,"price":19.0,"currency_code":"USD","in_stock":true},{"title":"12oz \/ Whole Bean \/ Medium","offer_id":42286869839954,"sku":null,"price":19.0,"currency_code":"USD","in_stock":true},{"title":"12oz \/ Coarse\/French Press\/Cold Brew \/ Light","offer_id":42286869872722,"sku":null,"price":19.0,"currency_code":"USD","in_stock":true},{"title":"12oz \/ Coarse\/French Press\/Cold Brew \/ Medium","offer_id":42286869905490,"sku":null,"price":19.0,"currency_code":"USD","in_stock":true},{"title":"12oz \/ Drip\/Pour-Over \/ Light","offer_id":42286869938258,"sku":null,"price":19.0,"currency_code":"USD","in_stock":true},{"title":"12oz \/ Drip\/Pour-Over \/ Medium","offer_id":42286869971026,"sku":null,"price":19.0,"currency_code":"USD","in_stock":true},{"title":"12oz \/ Fine\/Espresso \/ Light","offer_id":42286870003794,"sku":null,"price":19.0,"currency_code":"USD","in_stock":true},{"title":"12oz \/ Fine\/Espresso \/ Medium","offer_id":42286870036562,"sku":null,"price":19.0,"currency_code":"USD","in_stock":true},{"title":"2lb \/ Whole Bean \/ Light","offer_id":42286870069330,"sku":null,"price":46.0,"currency_code":"USD","in_stock":true},{"title":"2lb \/ Whole Bean \/ Medium","offer_id":42286870102098,"sku":null,"price":46.0,"currency_code":"USD","in_stock":true},{"title":"2lb \/ Coarse\/French Press\/Cold Brew \/ Light","offer_id":42286870134866,"sku":null,"price":46.0,"currency_code":"USD","in_stock":true},{"title":"2lb \/ Coarse\/French Press\/Cold Brew \/ Medium","offer_id":42286870167634,"sku":null,"price":46.0,"currency_code":"USD","in_stock":true},{"title":"2lb \/ Drip\/Pour-Over \/ Light","offer_id":42286870200402,"sku":null,"price":46.0,"currency_code":"USD","in_stock":true},{"title":"2lb \/ Drip\/Pour-Over \/ Medium","offer_id":42286870233170,"sku":null,"price":46.0,"currency_code":"USD","in_stock":true},{"title":"2lb \/ Fine\/Espresso \/ Light","offer_id":42286870265938,"sku":null,"price":46.0,"currency_code":"USD","in_stock":true},{"title":"2lb \/ Fine\/Espresso \/ Medium","offer_id":42286870298706,"sku":null,"price":46.0,"currency_code":"USD","in_stock":true},{"title":"3.5lb \/ Whole Bean \/ Light","offer_id":42286870331474,"sku":null,"price":78.0,"currency_code":"USD","in_stock":true},{"title":"3.5lb \/ Whole Bean \/ Medium","offer_id":42286870364242,"sku":null,"price":78.0,"currency_code":"USD","in_stock":true},{"title":"3.5lb \/ Coarse\/French Press\/Cold Brew \/ Light","offer_id":42286870397010,"sku":null,"price":78.0,"currency_code":"USD","in_stock":true},{"title":"3.5lb \/ Coarse\/French Press\/Cold Brew \/ Medium","offer_id":42286870429778,"sku":null,"price":78.0,"currency_code":"USD","in_stock":true},{"title":"3.5lb \/ Drip\/Pour-Over \/ Light","offer_id":42286870462546,"sku":null,"price":78.0,"currency_code":"USD","in_stock":true},{"title":"3.5lb \/ Drip\/Pour-Over \/ Medium","offer_id":42286870495314,"sku":null,"price":78.0,"currency_code":"USD","in_stock":true},{"title":"3.5lb \/ Fine\/Espresso \/ Light","offer_id":42286870528082,"sku":null,"price":78.0,"currency_code":"USD","in_stock":true},{"title":"3.5lb \/ Fine\/Espresso \/ Medium","offer_id":42286870560850,"sku":null,"price":78.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0076\/4755\/9762\/files\/IMG_3974.jpg?v=1771046839","url":"https:\/\/shop.celerycitycoffeeroasters.com\/products\/brazil-fazenda-santa-clara-coffee-anaerobic-natural-microlot","provider":"Celery City Coffee Roasters","version":"1.0","type":"link"}