Brazil Luis Paolo

The molasses-heavy fermentation really comes through in the cup—it's sweet and almost wine-like, with none of the harsh bitterness I usually get from Brazilian beans. The yeast culture from those Gesha cherries adds a layer of complexity I've never tasted before, and the high-altitude growing region

That anaerobic yeast fermentation with the molasses really comes through—there's a smooth, almost sweet finish I've never tasted in a Brazilian bean before. Brewed it as a pour-over and the cup stayed clean and layered from hot to cool. This is the kind of coffee I'd hunt down again.

I’m usually skeptical of fancy fermentation claims, but this one actually delivers—the anaerobic yeast process gives it a rich, almost syrupy sweetness that I haven’t found in other Brazilians. Brewed it as a pour-over and the cup stayed clean despite the depth. Definitely ordering another bag befor