Specialty Coffee and Fermentation: Fazenda IP and the Science of Flavor (Day 2)
During our trip to Brazil, our goal was to see how truly unique coffee profiles are created. Working with CarmoCoffees isn’t just about sourcing — it’s about partnership. And to supply green coffee with confidence, we need to understand the entire process.
How are some of the world’s most distinctive coffees created?
On Day 2, we visited Fazenda IP — one of the flagship farms producing CarmoCoffees’ most sought-after lots, including those priced at $100–200 per kilo.
Here, innovation is the norm. We saw experiments with fermentation using lactic acid bacteria — a method that enhances flavor through controlled microbiology rather than additives. The entire farm feels like a scientific lab — except here, everything smells like fresh coffee.
It became clear during the cupping: they really know how to shape flavor. We picked up distinct pistachio notes in one of the cups and immediately asked, “Can you really get this profile just through fermentation?”
The farmer didn’t hide behind a secret — he laid out charts and data (we did our best to understand them!). This level of transparency builds trust: these people don’t just grow coffee — they craft it.
Why do we travel to origin ourselves?
Because you can’t sell coffee without understanding where it comes from. We don’t just buy lots — we participate in selection, cup on site, inspect processes, and talk flavor directly with producers. Only after that do we deliver the beans to those who will turn them into great coffee.
That’s how Green Coffee Hub works — your green coffee hub in Tashkent.
We supply green coffee directly across the CIS: Uzbekistan, Kazakhstan, Turkmenistan, Tajikistan, Kyrgyzstan, and Russia.
Want to sample coffee from our Brazilian partners?
• Send a request — we’ll send free green coffee samples
• We support you through the entire sourcing process: from choosing the lot to customs clearance
• We’ll tell you what’s already in stock and how quickly you can start roasting
Read about Day 3 — visiting Pitrao station and a family-owned farm
