Fazenda Bananal

Carolina Tiney Attalla and Aida Batlle worked together on this unusual lot that underwent a processing method Batlle calls the "Burundi Process"; it is fermented dry for 24 hours, and washed twice at 12 hour increments. After this first phase, it is returned to a tank of refreshed water to ferment another 24 hours before being dried on raised beds. The result is a shockingly clean Brazilian coffee with flavors expected from other South American origins.