An emerging processing method from Brazil
Volcanic fermentation coffee is absolutely an emerging category of specialty coffee that will appeal to coffee enthusiasts seeking distinctive and high-quality brews. We’ve only seen this fermentation process come out of Brazil and one google will show you that it is infact a very new processing method and not much is published. So let us tell you what we know it is and what we know it isn’t… It isn’t… coffee grown in volcanic soil.
Bennetts is an independent, Australian family-owned business spanning three generations. Like a family, we are focused on growing together. With our roasters and with our suppliers at origin. By doing the right thing, we feel we can create coffee that is consistently better. What we term, ‘slurpadacious’.
The world of specialty coffee
Volcano fermentation emerges as a beacon of innovation and excellence in the world of specialty coffee. At Leaf Bean Machine we are in partnership with Bennets green coffee traders because they are a third generation private family-owned business connecting us to exceptional coffee growers sustainably around the world. By pairing with companies like Bennets we are able to offer farm to cup experiences knowing that our farmers are supported.
For us as coffee roasters, Bennets, and COCARIVE Co-op the opportunity to partake in this groundbreaking project of experimental fermentation with one of Brazil’s foremost coffee producers is a huge privilege. When great people come together, great things happen.
A visionary partnership
Their passion for coffee knows no bounds
When farmers are supported they can get to work on experimentation. Our very first introduction to this Volcanic fermentation processing at Leaf Bean Machine comes to us from father and son duo Mr. Sebastiao and Mr. Helisson Afonso da Silva Afonso.
The day everything changed
On the 22nd of June 2023, a unique coffee processing method unfolded with the implementation of the Volcano Fermenation technique. Inspired by local Brazilian practices, the freshly harvested coffee cherries are arranged in the shape of a volcano on the patio, undergo a transformative 40 hour fermentation period.
What is special about this process?
This unique process allows indigenous micro-organisms and yeasts from the farm’s local ecosystem to impart fruity esters, enhancing the coffee’s flavour profile. Following the fermentation, the coffee is carefully dried under the shelter of a greenhouse for 25 days, ensuring optimal control is maintained over the temperature and humidity levels for precise water activity management.
Where science meets passion
This generation of passionate farmers do everything by hand; preserving quality. Our roasting team are sympathetic to the characteristics of the green beans we receive and roast them to showcase the unique flavour profiles. They do this by considering the tasting notes, bean density, moisture content and the varietal.
Would you like to learn more about coffee, processing methods and more...
Come and experience the art of coffee making in our purpose-built training room. All skill levels and abilities are welcome. Book or see available dates here.
