Some customers think this coffee tastes like: cooked cranberry and nutmeg. Boozy acidity and a candy-like sweetness.

Grown by farmer Ivan Junqueira Ribeiro, on his farm Fazenda do Cruzeiro in partnership with Sancoffee B corp, this natural-anaerobic processed microlot balances tangy acidity with syrupy sweetness.

Utilizing anaerobic fermentation, the coffee cherry absorbs a distinct flavor from the lactic acid created during processing.

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