![ブラジル / イナシオ・ウルバン [アラモサ], brazil coffee from onibus coffee](https://hcitwhfyqvcsrmkwiefi.supabase.co/storage/v1/object/public/listing-photos/coffees/17875c47-9bef-40d8-8f61-4dc08918a11b.webp)
brazil coffee
ブラジル / イナシオ・ウルバン [アラモサ]
by onibus coffee · tokyo, japan
this is ブラジル / イナシオ・ウルバン [アラモサ], an anaerobic brazil from onibus coffee.
the bean
- origin
- brazil
- region
- cerrado
- process
- anaerobic
- status
- in stock
this is a single-origin brazil from the cerrado region, produced by inácio urban and roasted by onibus coffee. the cerrado is a high-altitude savanna plateau known for consistent dry seasons, which supports even cherry ripening. the coffee is processed anaerobically, meaning the cherries ferment in a sealed, oxygen-free environment before drying, a method that typically produces pronounced fruit-forward and ferment-driven characteristics. brewing on a pour-over or as espresso will let the process-driven complexity come through cleanly. grind fresh and use water around 90-93°c to avoid amplifying any harsh ferment edges.
common questions
What does ブラジル / イナシオ・ウルバン [アラモサ] taste like?
as an anaerobic-processed brazil, expect fermentation-forward flavors, likely with heavier body and fruit-driven sweetness typical of the style. cerrado coffees from brazil tend to provide a stable, clean base that lets the anaerobic character stand out clearly.
How is ブラジル / イナシオ・ウルバン [アラモサ] grown and processed?
the coffee is grown in cerrado, brazil, a region known for its flat terrain and reliable dry harvest season. after picking, the cherries undergo anaerobic fermentation, sealed without oxygen before the drying phase, which intensifies certain flavor compounds in the seed.
How should I brew ブラジル / イナシオ・ウルバン [アラモサ]?
pour-over or espresso are well-suited to this coffee, allowing the anaerobic process notes to express without muddiness. use water around 90-93°c and grind fresh to keep the flavor clear and controlled.
about onibus coffee
your cup at onibus tells you something about tokyo that the city itself sometimes obscures: slowness is possible here. the shimokitazawa shop feels like someone's living room that happened to get a grinder, and the beans sourced through japan specialty coffee carry that same considered energy, light roasts that open up bright and a little wild in the mouth, stone fruit cutting through the steam before it even reaches your lips. unhurried. intentional. genuinely worth the train ride.
all coffee from onibus coffeetokyo, japan
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