Back in 2017 Kyle (co-owner) met the Peixoto family at their farm in Brazil while on a trip with Ally Coffee. Later that week Kyle began to chat through processing and the experiments the Peisoto Family had in the works. That first year the experiment was quite small but Estudo #1 was a super tasty rather wild anaerobic washed coffee that was a huge hit. All 3 of the Estudo coffees have been super fun, and are a physical embrace of experimentation and the exploration of flavor possibility. Estudo #3 is by far the most wild, but also by far our favorite. We can't wait to hear what you think about this fun, tropical, boozy and tiki like cocktail naturally processed Brazilian Coffee. Estudo, is the Portuguese word for study and is the name of this experimental process series from the Peixoto family. Here they take a micro-lot from their farm and try an experimental process in order to learn a little more about flavor development. With every experiment, the Peixoto family learns even more about the importance and affect of controlled fermentation to producing coffee flavors, which furthers their excitement for the future of coffee production. For Estudo No 3, José Peixoto and team picked the cherries of the yellow catucai at the peak of their ripeness, depulped them and put them into a trailer of water with yeast and a special type of bacteria called malolactic bacteria. They then added a specific set of nutrients needed by the microbes, which allows the microbes to thrive and multiply and produce more ester and phenol as their bi-products. These compounds are the building blocks of exciting flavors that we love in coffee. The coffee was then allowed to ferment for 90 hours before drying.