IVAN DOS SANTOS Coffee Review: A Brazilian Anaerobic Processed Coffee

Brazil has long been synonymous with coffee, but within its vast landscape, a new wave of experimental processing is redefining expectations. Enter the IVAN DOS SANTOS coffee from THE BARN Coffee Roasters—a standout example of Brazilian anaerobic processed coffee. This review takes you through its origins, processing method, and flavor profile, offering insights for both curious drinkers and seasoned enthusiasts.

The IVAN DOS SANTOS is not your typical Brazilian coffee. Grown in the Cerrado Mineiro region, it undergoes an anaerobic fermentation that amplifies fruit-forward notes and complexity. Whether you're a fan of natural process or looking to explore the cutting edge of specialty coffee, this bean deserves a place on your shelf.

Origin and Processing

The IVAN DOS SANTOS lot comes from a farm in the Cerrado Mineiro region, a high-altitude area known for its consistent climate and rich soils. The producer, Ivan dos Santos, employs an anaerobic process: after harvesting, the coffee cherries are sealed in oxygen-free tanks for controlled fermentation. This method enhances sweetness and creates unique flavor compounds not found in traditional washed or natural coffees.

Anaerobic fermentation is part of a broader trend in specialty coffee, often seen in experimental lots like the JUANACHUTE or the KARANA from THE BARN. However, the IVAN DOS SANTOS stands out for its clean, vibrant profile—a testament to careful monitoring during fermentation. The result is a coffee that balances innovation with drinkability.

• Region: Cerrado Mineiro, Brazil
• Process: Anaerobic fermentation in sealed tanks
• Variety: Typically Mundo Novo or Catuaí
• Altitude: Approximately 1,100 meters above sea level

Flavor Profile and Tasting Notes

On the nose, the IVAN DOS SANTOS offers a bouquet of ripe red fruits, with hints of blackberry and cherry. The first sip reveals a medium body with silky mouthfeel, followed by flavors of dark chocolate, plum, and a subtle wine-like acidity. The finish is long and sweet, with a lingering note of brown sugar.

Compared to other Brazilian anaerobic coffees, this lot is notably balanced. While some anaerobic processes can produce overpowering fermented notes, the IVAN DOS SANTOS maintains clarity. It pairs beautifully with a pour-over using a V60 or a Chemex, but also shines as a single-origin espresso. For those who enjoy a fruity yet approachable coffee, this is a must-try.

• Aroma: Blackberry, cherry, dark chocolate
• Flavor: Plum, brown sugar, wine-like acidity
• Body: Medium, silky
• Finish: Long, sweet

Brewing Recommendations

To fully appreciate the complexity of IVAN DOS SANTOS, we recommend brewing it as a filter coffee. Use a medium grind and water at 93°C. A ratio of 1:16 (coffee to water) works well, with a total brew time of 3 to 3.5 minutes. For espresso, aim for a 1:2 ratio, extracting in 25-30 seconds at 92°C.

If you're new to anaerobic coffees, consider pairing this with a reliable grinder like the SAGE BARISTA TOUCH IMPRESS – WITH COLD EXTRACTION for consistent particle size. The coffee's sweetness also makes it an excellent candidate for cold brew, which further smooths out any acidity.

• Filter: Medium grind, 93°C, 1:16 ratio, 3-3.5 min
• Espresso: Fine grind, 92°C, 1:2 ratio, 25-30 sec
• Cold Brew: Coarse grind, room temp, 12-14 hours

Comparison with Other THE BARN Offerings

THE BARN's catalog features several experimental coffees, such as the YEMEN ALCHEMY and the CHELBESA. While YEMEN ALCHEMY is known for its wild, spice-driven profile and CHELBESA for its floral notes, the IVAN DOS SANTOS occupies a sweet spot between fruit and chocolate. It's more approachable than heavily fermented lots, making it a great entry point into anaerobic processing.

For those who enjoy the IVAN DOS SANTOS, we also recommend exploring the CORAZÓN DE JESÚS, a Colombian anaerobic coffee with similar complexity but a different flavor wheel. Both exemplify the artistry of modern coffee processing.

• IVAN DOS SANTOS: Fruity, chocolate, balanced
• YEMEN ALCHEMY: Spicy, wild, complex
• CHELBESA: Floral, tea-like, delicate
• CORAZÓN DE JESÚS: Berry, wine, vibrant

The IVAN DOS SANTOS is a shining example of how anaerobic processing can elevate Brazilian coffee to new heights. Its harmonious blend of fruit and chocolate makes it a versatile choice for any brewing method. If you're ready to explore this exceptional coffee, head over to THE BARN and grab a bag of IVAN DOS SANTOS today.