Producer: Marco Aurélio Fiorita Franco and Bruno Antônio Franco
Farm: Inhame
Region: Campos Minas Gerais
Variety: Catuai Vermelho
Process: Natural Extended Fermentation
Altitude: 1050 - 1200 masl
Harvested: 2025/2026
 
CUPPING NOTES: Cinnamon bun, hints of tropical, red fruits, red grape, dark chocolate. Controlled acidity, predominant malic with hints of citrus fruits. A very sweet coffee, with long-lasting cinnamon and dark chocolate aftertaste.
 
This lot from Inhame Farm takes everything people love about a cosy Brazilian coffee and turns it into something seriously memorable. It’s indulgent and comforting, with a clear cinnamon-bun vibe, gentle fruitiness and a long, sweet finish that just keeps going. Think controlled acidity, high sweetness, creamy mouthfeel and a syrupy texture that makes it shine both as espresso and as a filter.
 
Located in the renowned Campos Altos region of Minas Gerais, Inhame is a fifth-generation family estate with over a century of coffee-growing history. The Franco family has been cultivating coffee here since 1910, combining time-honoured practices with modern, sustainable techniques. Around 70% of the farm’s coffee grows above 1,170 masl, where warm days and cool nights help develop the sweetness, structure and complexity you taste in the cup.
 
Inhame’s commitment to sustainability and community runs through everything they do - from using organic fertilisation and reducing chemical inputs, to providing housing for workers and planting native trees as part of an ongoing reforestation program. It’s the kind of farm where long-term soil health, people and cup quality are all treated with the same respect.
 
The cherries are hand-picked at peak ripeness and carefully sorted, first by flotation in water and then by hand to remove underripe or damaged fruit. The ripe whole cherries are then placed in closed tanks for an extended 72-hour fermentation, allowing native yeasts to slowly break down the mucilage and intensify the coffee’s sweetness and complexity. After fermentation, the coffee is moved to raised beds and dried slowly under the sun, with frequent turning to ensure even drying until it reaches a stable moisture content. Once fully dried, the coffee rests in parchment before being milled, graded and hand-sorted, then prepared for export.