danilo barbosa

The house espresso at our global headquarters, Sol Ferrel, and for good reason. Lower acidity, nutty backbone with overripe fruit, thanks to a 70 hour anaerobic fermentation. Boozy flat whites for day to day enjoyment.

Region/Country: Cerrado Mineiro / Brasil
Process: Anaerobic
Altitude: 1120m
Variety: Yellow Catuai
Notes: Fig, Hazelnut, Vanilla