Brazil Vinicius Ignotti | "Volcano" Fermented Natural — House Coffee

The Ignotti family’s coffee story began in 1986 when Lúcia Elisa Ignotti and Ricardo Wagner Ignotti moved to Patrocínio, Minas Gerais, planting their first small plot in Chapadão de Ferro. Over the years, the farm grew, and in 2016 they began renting Fazenda Caixetas in Guimarânia, where the family produced its first specialty coffees. Vinicius Wagner Ignotti, the fourth generation, now manages production alongside his father, while Lúcia oversees farm administration. The Ignotti Specialty Coffee Group continues to push sustainability, quality, and innovation in Cerrado Mineiro.

The Oeiras varietal was developed at the Universidade Federal de Viçosa in collaboration with EPAMIG. Its resilience and efficiency allow producers to focus on meticulous handling of the coffee while maintaining yield and cup quality. Oeiras is naturally fruity, which sets this lot apart from more traditional Brazilian profiles.

Volcano fermentation, unique to this lot, begins with fully ripe cherries resting and naturally fermenting in thick layers. They are then mounded into “volcano-shaped” piles on the drying patio to manipulate fermentation, before being flattened again over a 25–30 day period. This extended natural process creates a cup that is clean, sweet, and fruity, yet approachable, with red berries, turbinado-like sugars, and dark chocolate weaving balance and depth into every sip.

This coffee is roasted in two profiles: one optimized for filter brewing, featured as our house coffee, and the other tailored for espresso.