Aracaçu, Brazil

aracaçu is a brazilian coffee from mozzo coffee, processed using an anaerobic method, where beans ferment in sealed, oxygen-free tanks before drying. this process amplifies the fruit-forward character of the bean, producing a cup with blueberry sweetness alongside honey and honeycomb richness. expect a dessert-like quality with good body and natural sweetness. the anaerobic process suits espresso well, where pressure highlights the fruit and sweetness, though a french press or filter can also work if you want to slow down and taste the layers. grind fresh, keep water around 93°c, and avoid over-extraction, which can push the fruit into muddiness.