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Das Almas Trio


Extraordinarily exceptional, this exclusive fermentation taster trio celebrates true collaboration. Born from the idea from our Head Roaster, it’s a true testament to the skill of the team at the Das Almas farm.

The same coffee, processed three different ways. This limited-edition trio showcases how fermentation in processing can impact flavour in the final cup. Whether you enjoy clean and fruity, or sweet and full-bodied, this trio will help deepen your understanding of speciality coffee.

The producers at Das Almas are one our longest standing Direct Trade partners. Each year we visit., each year we’re blown away by the scale of the operation. But quality and innovation remains central. So when we heard Adriano and Matheus’ passion for innovative approaches to processing, the inspiration for this trio fermentation set was created. 

Experience Das Almas in three ways, we hope you enjoy.


See further coffee information below.

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DAS ALMAS NATURAL - Green Apple, Cocoa, Molasses 

- A typical natural process to represent the ‘control’.

- To showcase how the coffee tastes, without fermentation processes.

DAS ALMAS 70 HOUR - Dulce de Leche, Wild Strawberries, Milk Chocolate 

- Anaerobically fermented for 70 hours. 

DAS ALMAS 120 HOUR - Fruit cake, Malt , Dark Chocolate

- Anaerobically fermented for 120 hours. 


- Placed in an airtight oxygen-free container to ferment, before being dried. 

The Experiment

This tasting set is the result of an experiment on the effect of fermentation times on the flavour profile and overall quality of a coffee – in this case, ripe Red Catuai cherries with a very high Brix (sugar) content, in order to promote the extended fermentation times. 

Here you can experience the difference between the controlled variable (natural), alongside 2 other coffees (70 and 120 hour) that use extended anaerobic fermentation techniques.

The Producer

We’ve worked closely with the Muniz family for over eleven years now; their commitment to sustainable practices, alongside their open-minded attitude experimentation - with incredible results - means that theirs is a friendship we hope to cherish for many years to come. The family began growing coffee in 1942, with second and third generation members of the family - Jose, and Matheus - maintaining it today. Until 1965, the farm operated without electricity, with post-harvest processing conducted through stream power. 

They’ve come a long way, with consistent coffee throughout their evolution; they’re Rainforest Alliance certified, with farm management through 14 sustainable programmes relating to environment, social, and economics. Das Almas - meaning ‘the souls’ (stemming from religious tribes believing that the soul is closer to God on higher altitudes) has 21 water springs, 42 hectares in permanent preservation, and 20 percent in legal preservation.