Product Information - Brazil Fazenda Santa Monica Lot 8

by Nuno Park April 30, 2022

Fazenda Santa Monica Lot 8

Origin : Ibiraci, Minas Gerais, Brazil
Varietal : Yellow Catucai 62
Process : Anaerobic fermentation
Altitude : 1,240masl
Harvest : June/July

Fazenda Santa Mônica is located in a privileged point in the region, as its elevation and micro-climate are perfect for the production of specialty coffees. The owner comes from a family that has been farming coffee for over 100 years and is currently in its third generation, and his son is in its fourth generation.

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Ever determined, the producer Jean Vilhena Faleiros seeks to keep up to date, to innovate in post-harvest processing techniques such as diverse types of fermentation to achieve extremely high quality.
His farm is also famous for previous Brazilian Cup of Excellence as his lot was ranked at 26th in 2019.

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For this lot 8, Jean kept the coffee fermenting in laid barrels with specific strain of yeast. Under this controlled environment, the yeast fermentation adds in boozy flavours.

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The variety Catucai is a hybrid cultivar crossed between Catuai and Icatu(between Robusta and Bourbon) which can be either red or yellow. Catucai was currently spotlighted as the winner of 2021 World Brewers Cup, Matt Winton from Switzerland used it at his competition to make a unique blend with Coffea Eugeneoides. This Cultivar has high productivity and yield, and its resistance is strong against leaf rust.

It is a light roast, thus the intensity of the brewed coffee would not be such a challenge to even non-coffee drinkers.

This fruit-forward coffee presents purple/pink coloured characters directly popping up in our heads. The coffee is sweet and mellow, and its acidity is vivid.

(Always) It can be developed within the range of exotic fruity characters such as feijoa / pink guava / jackfruit / durian / mango
(Often) It can be developed within the range of dried dark fruit such as dried raisin / cranberry / dried sour cherry
(Often) It can be developed within the range of wine-like characters such as concord grape / cranberry / oaky(chocolate, vanilla)
(Often) It can be reminiscent of confectionaries such as Skittles / grape candy
(Sometimes) It shows off flowery character such as crepe myrtle
(Often) The body is medium heavy, creamy and smooth but it can vary depending on different extractions

Also we have found this coffee consistently concord grape, pink guava, and chocolate during our production cupping & tasting with plenty of various brewing methods, so most of you are likely to get those as well.

It is roasted for both filter coffee and espresso, particularly the best on pour-over tools with the rough reference recipe as below.

Brewing ratio : 1(coffee) to 16(brewing water) - it will let you achieve well-balanced cup with high clarity.
Brewing time : around 02:20 to extract the most pleasant sugar level of this coffee.
Brewing water temperature : 93 degrees Celsius water.

It is also very good with immersion methods such as Clever or Plunger.

Brewing ratio : 1(coffee) to 14(brewing water).
Brewing time : 4 to 5 minutes (coarse grind size).
Brewing water temperature : over 96 degrees Celsius water.

Try this reference recipe on an espresso machine, then start dialing in accordingly if needed.

20g dose in 20g basket
Brewing time 19 seconds(on EK-43)
40g to 44g out
Brewing water temperature : 93 degrees Celsius water.