Controlled Fermentation Process

The coffee fermentation process can take place in two ways: aerobic, with the presence of oxygen, and anaerobic, without the presence of oxygen. The anaerobic process produces more homogeneous results and is easier to be controlled (temperature monitoring, pH, alcohol, etc.), since they are carried out in closed containers.

As the market increasingly seeks for remarkable coffees, this demand grows stronger every day. The high quality of the beans contributes to adding more value to its final price. Learn more about the varieties of coffees that have gone through the controlled fermentation process at Bean Belt Coffees:

CATIGUA – Producer: Renato José Baiardi; Description: Round Body, Dark Chocolate, Caramel, Super Sweet, Mid/Low Acidity, Almonds; Process: Honey; Region: Monte Carmelo, Minas Gerais; Position: Oakland; Farm: Juliana; Altitude: 980 meters; Lot: 008.

ARARA – Producer: Ronaldo Campos Borges; Description: Ripped fruit sweetness, pleasant citric acidity, round body; Process: Honey; Region: Araxá, Minas Gerais; Position: New Jersey; Farm: Good Coffee; Altitude: 1000 meters; Lot: 013.

MUNDO NOVO – Producer: Renato José Baiardi; Description: Milk Chocolate, Almonds, round body and malic acidity; Process: Fermented; Region: Monte Carmelo, Minas Gerais; Position: New Jersey; Farm: Juliana; Altitude: 910 meters; Lot: 014.

TOPAZIO – Producer: Renato José Baiardi; Description: Sugar cane, honey, caramel and balanced body/acidity; Process: Fermented; Region: Monte

Carmelo, Minas Gerais; Position: New Jersey; Farm: Juliana; Altitude: 910 meters; Lot: 016.
If you want to learn more and try any of these lots, visit the website beanbeltcoffees.co and order your sample. Get to know and enjoy our Brazilian specialty coffees.

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