Brazil Vinicius Ignotti | "Volcano" Fermented Natural — Espresso

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. In 2016, they expanded to Fazenda Caixetas in Guimarânia, producing their first specialty coffees. Vinicius, the fourth generation, now manages production alongside his father, while Lúcia oversees administration. Their work through the Ignotti Specialty Coffee Group focuses on sustainability, quality, and continual improvement.

The Oeiras varietal was developed at the Universidade Federal de Viçosa with EPAMIG. Its resilience allows meticulous handling, high yield, and a naturally fruity profile, giving this coffee its distinctive character.

Volcano fermentation begins with fully ripe cherries resting and naturally fermenting in thick layers. Cherries are then mounded into volcano-shaped piles on the drying patio, manipulated over 25–30 days, then flattened again. This extended natural process creates espresso with articulated clarity, bright sweetness, and layered complexity, featuring red berries, turbinado-like sugars, and rounding dark chocolate.

This lot is roasted specifically for espresso, offering a cup that is rich, balanced, and approachable while highlighting the farm’s innovation and the varietal’s expressive potential.