Danielle Fonseca holds a degree in Civil and Environmental Engineering, is a Q-grader, co-founder, and vice president of Flowins. She is responsible for managing Fazenda da Serra. Together with Renature, Danielle led the project to raise funds for the implementation of two experimental agroforestry areas on the farm.
Currently, the project is being expanded to benefit other producers, following the model practiced at Fazenda da Serra. The processing of this coffee was done by anaerobic fermentation. Anaerobic fermentation occurs after the coffee cherries are in a container without the presence of oxygen where microorganisms consume the sugars and phenolic compounds from the cherries.
In this process, microorganisms multiply in the absence of oxygen, which, in turn, bring and highlight exotic flavors to the coffee. The gases emitted are expelled through a valve in the tank, providing greater control over fermentation.