Brazil Whisky Reserve Fermented – Roasted Coffee

Taste & Crema

Brazil Whisky Reserve Fermented is a low-acidity coffee with a full body and an exceptionally long aftertaste. The first sip will already be overflowing with the intense notes of dark chocolate and caramel accompanied by the sweetness of dried fruit. These are gradually joined by traces of wood and a touch of brown spices as well as the signature warmth reminiscent of high-quality whisky. But don't be fooled, it's not aggressive or smoky. The taste is elegant, rounded, and very harmonious. It's best suited for espresso or in automatic coffee makers. It also goes along well with chocolate desserts, truffles, or nut-flavored cakes. And if you enjoy closing your lunchtime with something extraordinary, this coffee can easily take the place of your digestif.

Origins

Brazil Whisky Reserve Fermented is built on the solid foundation of one of Brazil’s most classic arabica varieties – Brazil Santos NY2 SSFC 17/18. It comes from the São Paulo region in southeastern Brazil, an area that's left an indelible mark on the history of the global coffee industry. It is from here that coffee has been exported to the entire world for decades via the famous port of Santos, from which it takes its name. When one says 'Brazilian coffee', most coffee lovers imagine the flavor profile of Santos – low acidity, chocolate notes, nuts, and a pleasantly sweet body.

Bourbon coffee trees grow at an altitude of around 1,300 meters, where they have ideal conditions for slow ripening. The São Paulo region offers them a combination of a warm climate, plenty of sunshine, regular rainfall, and fertile soil rich in minerals. Thanks to this, the coffee beans develop a full flavor and natural sweetness. On plantations in São Paulo, coffee trees are often grown under the shade of taller plants, such as banana trees or corn, because the more sensitive arabica variety needs protection from strong sun and wind.

Harvesting takes place when the coffee cherries are perfectly ripe and have a deep red color. Only the very best cherries are selected for further processing through fermentation in whiskey. First, the cherries are de-pulped and washed to ensure only high-quality beans remain. Next comes the key phase of the entire process – a 24-hour fermentation in whiskey, during which the coffee absorbs the aromatic compounds responsible for its future distinctive profile.

Fermentation is now one of the most interesting methods of processing specialty coffee. Much like with wine or whiskey, it can significantly influence the final flavor. In this case, our Brazilian arabica is imbued with depth, velvety smoothness, and elegant notes reminiscent of aging in oak barrels. Fermentation is followed by drying and roasting at temperatures exceeding 200°C. The alcohol evaporates completely during roasting, leaving nothing in the flavor but the complex aroma and the distinctive taste signature of the entire process.

Savor the coffee that combines the best of traditional Brazilian arabicas with a modern, experimental approach. Brazil Whisky Reserve Fermented is one of those well-thought-out flavor concepts that demonstrate just how fascinating the world of coffee can be. 

Coffee packaging preview

Our quality aluminum packaging lacks any bold graphics, as we’d rather focus on the taste of our coffee. It always comes fresh thanks to degassing valve, which releases the gases that occur after roasting. Thanks to the hermetic seal, this container helps the contents further keep their freshness and protect them against humidity, light or foreign odors.