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Nossa Senhora de Fatima

Nossa Senhora de Fatima

A meticulous 120-hour yeast-inoculated natural process from the Muniz family: orange blossom & blackberry liqueur.

Pre-order now, ships 18th of September.

Limited to 75 boxes.

£19.00
£19.00
Sale Sold out
Volume

Character

We taste orange blossom and blackberry liqueur.

Brewing

Recommended for espresso and filter.

Resting

We recommend resting our coffee inside its sealed bag for a minimum of 21 days to enjoy the best results.

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A Distinction Release

Introducing our second Distinction release of the year, a meticulous yeast-inoculated natural from Thiago Muniz in Brazil.

While Brazil is best known for more traditional profiles, we were immediately struck by the character and complexity of this lot. Handpicked ripe cherries undergo a 120-hour fermentation in tanks, inoculated with a selected yeast strain.

The process encourages notes of orange blossom and blackberry liqueur, making for a distinctive expression of Brazilian coffee.

The artwork is inspired by trees commonly found across Minas Gerais, characterised by their naturally twisted trunks, shaped in part by the composition of the region’s soil.

The Producer

Fazenda Nossa Senhora de Fátima has been in the Muniz family since 1942, situated in the mountainous region of Minas Gerais at 950–1,150 metres. The farm’s elevation and local microclimate provide favourable conditions for growing Arabica coffee.

Coffee is harvested by hand, with a focus on selecting ripe cherries. The farm grows a range of varieties including Mundo Novo, Catuaí, Catucai, Rubi, Icatu and Bourbon Amarelo, with different processing methods used to bring out the character of each lot.

For this lot, the cherries undergo a 120-hour fermentation in large tanks, inoculated with Lalcafe Ouro, a selected strain of Saccharomyces cerevisiae. After fermentation, the cherries are transferred to the patio to dry, before being carefully sorted and prepared for export.

The Muniz family’s work extends beyond coffee production, with a strong focus on preserving the farm’s natural environment. Spring restoration, forest protection and wastewater treatment form part of this approach, with 21 natural springs restored and more than 30% of the farm covered by biodiverse forest.

  • Production Data

    Produced by Thiago Henrique Maingoli Muniz
    Region - Minas Gerais
    Grown at 950 - 1150 masl
    Varietal - Red Catuai, Yellow Catuai
    Harvest - September 2025
    Process - Yeast-Inoculated Natural

  • Yeast-Inoculated Natural

    Ripe cherries are carefully sorted before being placed in large tanks for fermentation. Selected yeast cultures are introduced at this stage, guiding the fermentation process with greater consistency and control while the cherries remain intact.

    After fermentation, the whole cherries are transferred to patios to dry, where they are regularly turned to promote even drying until the ideal moisture level is reached. Once dry, the coffee is carefully sorted before being prepared for export.

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