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Country: BrazilRegion: IbiraciState: Minas GeraisFarm: Santa MonicaFarmer: Jean VilhenaImporter: Minas HillAltitude: 1240 maslVariety: Yellow BourbonProcess: Anaerobic Fermentation
Flavour Profile: Mango, Pinot Noir, Macadamia
IN THE CUP
This coffee from Santa Monica in Minas Gerais is nothing like any other Brazillian coffees you've ever tasted before. It is mellow but yet sweet and complex like your favourite bottle of pinot noir. As it cools down, you can expect to taste juicy ripe mango and slightly sweeten macadamia.
STORY BEHIND THE CUP
Located in the Alta Mogiana region, the farm is within 3 different municipalities: Ibiraci, Cassia and Capetinga. At Ibiraci, Jean focuses 100% on high grade specialty coffee, having separated driers for micro-lots only and 6000 m2 of raised beds.
For this lot, Jean kept the coffee fermenting in laid barrels with specific strain of yeast. Under this controlled environment, the yeast fermentation adds in alcoholic like flavours.
Hario V60 2 CupDose: 18g coffee | 240g Water at 93°C
Step 1 (0 minute)Start your timer before pre-wetting your ground coffee. Pre-wet (Bloom) with 25g of hot water and wait for 45 seconds.
Step 2 (45 seconds)Gently pour 100g of hot water in a circular motion. Let the coffee steep for 60 seconds.
Step 3 (1 minute 45 seconds)Pour to 240g at 1 minute 45 seconds, then swirl once the pour is done. Enjoy your brew!
La Marzocco Linea PB | 93°CDose: 21.5g coffeeExtraction times: 28 - 30 secondsBrewed volume: 43g