Brazil Santa Monica, Anaerobic Natural

YELLOW KIWI - GRAPES - CHOCOLATE

Process: Anaerobic Natural

Region: Ibiraci, Minas Gerais

Varietal: Yellow Bourbon

Altitude: 1,240 m.a.s.l.

THE COFFEE

This Brazilian coffee hails from the picturesque  Ibiraci region of Minas Gerais which sits at 1,240 masl.  This is an anaerobic natural processed coffee of the yellow Bourbon varietal. This coffee has classic’ Brazilian coffee characteristics, like mild acidity and chocolate undertones, with a pumped-up layer of sweet fruits due to its anaerobic processing. 

THE FARM / PRODUCERS 

Jean Vilhena Faleiros is a third-generation coffee producer, and his family has been involved in the coffee industry for over 100 years. His farm, Fazenda Santa Monica, is located in a privileged area of Brazil, with the ideal microclimate and altitude for producing specialty coffee. Jean employs environmentally friendly practices, using only organic pesticides and avoiding chemical insecticides and herbicides. He has made significant investments in improving the fermentation process by utilising temperature-controlled drums. Today, Santa Monica boasts 10,000 square meters of African drying beds and one of the most modern wet processing facilities in Brazil.

THE PROCESS

This coffee undergoes anaerobic natural processing. For this particular lot, Jean allowed the coffee to ferment in bags for 36 hours in an oxygen-deprived environment, which enhances the fermentation process. This controlled setting allows the yeast fermentation to contribute complex layers of flavor, imparting distinct fruit notes and a slight alcoholic quality to the coffee, highlighting the fruit notes. 

WHY WE LIKE IT, 

We chose this coffee because the mastery Jean Vilhena has applied to his farming and processing is present in every sip. We like to call it a pimped up -Brazil. But mostly its a easily enjoyed coffee, light in funkiness, balanced on acidity and sweet on its finish.