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Brazil Jean Vilhena

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    Brazil Jean Vilhena
    • Country: Brazil
    • Region: Minas Gerais
    • Producer: Jean Vilhena Faleiros
    • Farm: Santa Monica
    • Altitude: 1,240 MASL
    • Variety: Yellow Catucai 2SL
    • Processing: Anaerobic Fermentation
    • Roasted for: Espresso & Filter
    Tasting Note: Guava, lemon candy, mint and pineapple
    Roast to Order:
    • Roast: Every Wednesday
    • Dispatch: 1-2 days after roasting
    • Whole bean only
    Recommended Recipes:

    Espresso: 
    20g:60g, 21-23 seconds, 94°C. (1:3 ratio)

    V60:
    15g:250g, 3 pulses, 2:30-2:45 minutes, 96-98°C. (1:16.5 ratio) 

    Batch Brew:
    94-96°C. (1:16 ratio)

    Background:

    Jean Vilhena Faleiros runs the Santa Monica 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 coupled with years of coffee experience make him a talented producer, having been responsible for consecutive years of excellent coffee. Since 2010 the family farms shifted its 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.

    The farm focuses on an Arabica bean variety known as Catucai which is a cross between Catuai and Icatu. Catucai can be both yellow and red and is well-known for its high productivity and yield. For this particular lot, Jean kept the coffee fermenting in steel barrels with specific strain of yeast. Under this controlled environment, the yeast fermentation adds in alcoholic like flavours.

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