Brazil Tubaina Anaerobic

With over a century of coffee-growing heritage, the Faleiros family runs Santa Monica Farm in Brazil’s prized Alta Mogiana region, known for its sweet, high-altitude coffees. They combine traditional expertise with cutting-edge technology, including a custom processing station and the world’s largest suspended drying patio, to craft exceptional specialty coffees. Their dedication to sustainability is evident, with more than 40% of their land preserved, ensuring each reddish-orange coffee cherry is as vibrant in flavor as it is in appearance. In the anaerobic coffee process, harvested coffee cherries are placed in sealed tanks or containers with limited or no oxygen, allowing fermentation to occur under controlled conditions. Specialized yeast or natural microbes break down the fruit sugars over a set period (in Tubaina’s case, 60 hours), producing distinct flavor compounds. This method often results in vibrant, complex profiles—like pronounced fruitiness or unique sweetness—while giving producers precise control over the coffee’s final taste.