Another micro-lot from Santa Monica farm!
This coffee roasted for espresso is a vibrant complex of flavours. Notes of maple and hazelnut are surrounded by bright berry acidity reminiscent of strawberry. With each sip, you'll uncover a complex flavour profile that pays homage to the meticulous anaerobic fermentation process with gold yeast and Cajamanga.
| Origin: |
Brazil |
| Region: |
Alta Mogiana
|
| Farm: |
Santa Monica
|
| Producer: |
Jean Vilhena Faleiros
|
| Variety: |
Catucai 2SL |
| Process: |
Natural Anaerobic |
| Elevation: |
1220 m |
| Best for: |
Espresso |
| Strength: |
Full Body |
| Tasting Notes: |
Berries, Maple, Hazelnut |
About Producer: Jean Vilhena Faleiros runs the Santa Mônica farm and is no stranger to coffee. Son of coffee farmers, he is the 3rd generation of growers and was born and raised surrounded by coffee. His attention to detail and years of coffee experience make him a talented producer responsible for consecutive years of excellent coffee. Since 2010 the family farms have shifted their focus from large-scale efficiency to aiming for specialty coffee. The move was highly successful and rewarding, placing them as winners of the Alta Mogiana Competition and high rankings in the Cup of Excellence many times in the last decade.
About the Process: The cherries are picked manually. The lot underwent anaerobic fermentation with gold yeast and cajamanga for 108 hours in 200 litres barrel lying down horizontally, without the intervention of oxygen. All fermented coffees at Santa Monica farm are micro-lots and dried on raised beds for at least 20 days until the coffee moisture level is at 16%. After this level is attained, it goes to a big bag for another 20 days. In order to have a uniform drying process, the coffee goes to a patio and is dried slowly using a method called a volcano until the moisuture level is ideal. It is then rested for at least 30 days until the coffee peaks in sweetness and acidity. Only then the coffee is taken to the cooperative and processed.
