Bruno de Oliveira Sidney de Souza
For generations now, the Souzas have been doing things a bit differently in Brasil. Bruno Souza processes his coffee carefully in small batches, striving for the best coffee he can produce - not the most. After he harvests these ripe Rubi coffee cherries, they 'ferment' the lot in airtight barrels for 72 hours. This experimental process results in more sweetness and sparkling acidity than usual harvest from the same section of farm!