This coffee features tasting notes of candied fruits, caramel, and honey with a Yellow Bourbon varietal. It is processed using a 120-hour anaerobic fermentation method. Grown at 1100 meters altitude on Fazenda Samambaia in Santo Antonio, Brazil, it is produced by Henrique Cambaria. The farm is a founding member of the SanCoffee Co-op and has been owned by the Cambraia family since the 19th century.