Silvio Roberto is working closely with his wife and two children on their small farm.

The cup reflects their diligence, showcasing the distinct character of their coffee. the farm sits at a comparatively low altitude of six hundred to eight hundred meters above sea level, which gives the coffee a soft, approachable acidity despite the complex processing it undergoes.

in Silvio’s partnership with the JS project, led by Inacio Soares, this small family operation contributes to a broader movement transforming coffee processing techniques in their region. Their work blends regional heritage, precise craftsmanship, and collaborative innovation to create a memorable coffee that speaks for itself.

Natural anaerobic coffee beans are processed using a fermentation method that takes place in a low-oxygen environment, intensifying the coffee’s flavor complexity. After harvesting, the whole cherries are placed in sealed fermentation tanks without oxygen. The lack of oxygen forces the natural yeasts and bacteria to metabolize the sugars in the fruit more slowly, enhancing fruity and wine-like notes. After fermentation, the cherries are dried with the fruit still intact, absorbing more of the sugars and flavors. This process produces a vibrant cup with intense sweetness, bright acidity, as well as complex fruity and floral notes.