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Brazil Yellow Catucai 62 Santa Monica Lot 8

Brazil Yellow Catucai 62 Santa Monica Lot 8

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BB-BRA-SMON-200G-GREEN

 

Variety: Yellow Catucai 62
Region: Ibiraci, Minas Gerais
Process: Anaerobic Fermentation
MASL: 1240
Roast: Filter Roast
Size: 200g
Tasting Notes: Blood Orange, Stone fruits, Peanut Butter, Pineapple

Nestled within the picturesque Alta Mogiana region, this extraordinary farm spans across three municipalities: Ibiraci, Cassia, and Capetinga.

In the realm of Ibiraci, Jean Vilhena dedicates himself wholeheartedly to cultivating exceptional specialty coffee. Here, he tends to micro-lots, employing separate driers exclusively for these coffees, while 6000 m2 of raised beds stand as a testament to his commitment.

In crafting this particular batch, Jean Vilhena embarked on a journey of fermentation, entrusting the coffee beans to the embrace of specially selected yeast strains within carefully arranged barrels. This controlled environment nurtured an exquisite alchemy, infusing the brew with tantalising boozy undertones that helps make this coffee shine.

This punchy coffee has heaps of complex fruit notes and pineapple acidity, with tasting notes of Blood Orange, Stone fruits, Peanut Butter, Pineapple.

 

 

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IT STARTS WITH THE BEANS

No matter how good your grinder, coffee machine or kettle is if you don't have high quality coffee beans you aren't going to have a good tasting coffee.

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COMMON COFFEE PROCESSES

  • WASHED PROCESS

    Washed coffees (aka wet process) use water to remove the coffee seed from the cherry. This has the least amount of contact with the fruit and has a clean and often creamy taste. Washed coffees are commonly known to carry more flavours from the origin, terroir and variety rather than the processing flavours.

    TRY A WASHED COFFEE 

  • NATURAL PROCESS

    Natural coffees were popularised by producing countries that did not have as much access to water, this processing technique has since been adopted all over the world and tends to carry through a rich fruity flavour from the extended contact with the coffee cherries,

    TRY A NATURAL COFFEE 

  • FERMENTED

    There are many coffees that fall into this third category of coffee processing, the most popular being Anaerobic fermentation and Carbonic Fermentation (CM).
    Expect funky fruity notes and an intense alcohol / boozey taste

    TRY A FERMENTED COFFEE 
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