BRAZIL LUIZ EDUARDO CAMPO

Brazil has a rich history of Arabica coffee cultivation, but in the last decade, significant changes have occurred within the industry. Since Emi Fukahori’s victory at the World Brewers Cup, where she showcased Brazil’s Daterra Laurina Carbonic Maceration coffee, the global specialty coffee community has turned its focus to Brazil. This milestone sparked a wave of experimentation, with producers delving into complex processing methods that elevate Brazil’s coffee quality. This shift has created opportunities for farmers to explore more intricate processes, enriching their offerings.

Luiz Eduardo Vilela is one such innovator, introducing anaerobic fermentation into his coffee production. Ripe, handpicked red cherries undergo 72 hours of natural anaerobic fermentation, enhancing their natural sweetness. After fermentation, the coffee is dried on patios for 2–3 weeks, with regular rotation to ensure even drying. The green beans are then stored in silos for 2–3 months to stabilize moisture and preserve quality, resulting in a refined, balanced coffee.

The taste of Luiz Eduardo Vilela’s coffee is exceptional, showcasing complex, wine-like flavours. The espresso opens with sparkling notes of mango soda and pineapple, while the fruitiness of ume-shu and grape reflects the complexity developed through anaerobic fermentation. When paired with milk, the coffee reveals a smooth, velvety texture, akin to peanut butter. This coffee offers both versatility and depth, appealing to both seasoned coffee lovers and newcomers to the world of specialty coffee.