Lot 15 — Verdolento · Natural anaerobic fermented · 99% green cherries
The reality of Brazilian coffee farming is straightforward: most coffee is harvested mechanically or semi-selectively. In practice, this means many lots arrive at processing with uneven maturation, mixing ripe, raisin, cherry and a relevant percentage of green fruits.
The problem is well-known: green fruits generally bring greater perception of astringency, bitterness, dryness, hardness and vegetal notes in the cup.
But can controlled anaerobic fermentation reduce this impact?
Must created with coconut sugar. Start: May 29 at 3pm. Removal: Jun 03 with pH 4.1 after 114h of anaerobic fermentation.
Drop from 6.8 → 4.1 in 114 hours
Unstable Aw behavior during drying — internal moisture redistribution
Aw did not drop linearly — it rose again at critical moments
Due to high Aw (>0.65), this lot should not be interpreted as fully stable. It needs resting, re-evaluation and monitoring.
During fermentation, yeasts and microorganisms metabolize substrates present in the fruit and mucilage, producing organic acids, alcohols, esters and other aromatic compounds that can alter the sensory perception of coffee.
Fermentation doesn't "erase" green coffee. It can reduce, modulate or mask part of the negative sensory impact, as long as the process is well conducted.
Lot 15 Verdolento was born as a provocative experiment: take an almost entirely green lot and test whether anaerobic fermentation could transform a common problem in Brazilian reality into a technical opportunity.
Recent science points to potential. Our practical experience shows the process is possible, but also makes clear there are risks, mainly in drying and water activity stability.
The correct path is not to sell miracles. The path is to test, measure, prove and repeat.
Want to taste?
We will make a small amount of Verdolento available as a donation to Cafeinados Hub clients who want to experiment and draw their own conclusions in the cup.
Join the list| Date / stage | pH (pH) |
|---|---|
| 29/05 15h | 6.8 |
| 30/05 10h | 4.6 |
| 31/05 | 4.4 |
| 01/06 | 4.3 |
| 02/06 | 4.2 |
| 03/06 | 4.1 |
| Date | Moisture | Aw | Density |
|---|---|---|---|
| 04/06 | 94 | 1 | 580 |
| 07/06 | 72 | 0.88 | 510 |
| 10/06 | 55 | 0.75 | 460 |
| 13/06 | 42 | 0.62 | 400 |
| 15/06 | 39 | 0.57 | 380 |
| 17/06 | 28 | 0.65 | 360 |
| 19/06 | 18 | 0.875 | 340 |
| 22/06 | 11 | 0.793 | 323 |
| Date | Aw (aW) |
|---|---|
| 04/06 | 1 |
| 08/06 | 0.88 |
| 12/06 | 0.72 |
| 15/06 | 0.57 |
| 17/06 | 0.65 |
| 19/06 | 0.875 |
| 20/06 | 0.82 |
| 22/06 | 0.793 |