BRAZIL LUIZ EDUARDO PIKATO

Brazil, known for its rich history of Arabica cultivation, has experienced a significant shift over the past decade. The turning point came with Emi Fukahori’s 2018 victory at the World Brewers Championship, where she brewed with Brazil’s Daterra Laurina Carbonic Maceration coffee. This landmark moment brought global attention to Brazil’s emerging specialty coffee scene, encouraging producers to experiment with more complex processing methods that have elevated the quality and diversity of Brazilian coffee.

One of the leaders in this evolution is Luiz Eduardo Vilela, who introduced anaerobic fermentation into his coffee production process. Ripe, handpicked red cherries undergo 72 hours of natural anaerobic fermentation, which enhances the sweetness of the cherries. The coffee is then dried on patios for 2–3 weeks, with regular rotation to ensure even drying. Afterward, the beans are stored in silos for 2–3 months to stabilize moisture and preserve quality, resulting in a refined and well-balanced final product.

This coffee exemplifies the new wave of Brazilian specialty coffee, with its bright and refreshing aroma of green mango, green grape, basil, and pine nuts. The cup reveals complex, fermented flavors reminiscent of cucumber pickle, fig, and tapai, complemented by an acetic acidity akin to ume-shu (Japanese plum sake). The smooth, velvety body perfectly captures the essence of Brazil’s evolving coffee craftsmanship, making it a standout offering for any coffee lover seeking depth and innovation.