Brazil Jean Faleiros: COE برازيل جين فاليريوس: كوب النخبة
Net Weight 250g الوزن الصافي ٢٥٠ جرام
Tropical Fruit, Cherry, Honey
Farm: Fazenda Santa Monica
Varietal: Yellow Bourbon
Altitude: 1200 metres above sea level
Owner: Jean Vilhena Faleiros
Town / City: Cássia
Region: Sul de Minas
الإيحاءات: فاكهة استوائية. كرز. عسل.
المزرعة: سانتا مونيكا
السلالة: كاتوا اصفر
الارتفاع: ١,٢٠٠ متر فوق سطح البحر
المزارع: جين فيلهينا فاليريوس
المنطقة: دي ميناس
The Story Behind This Coffee
This very special Natural Yellow Bourbon lot placed 26th at the 2019 Brazil Cup of Excellence Competition.
Fazenda Santa Mônica, located in the stunning region of Sul de Minas, is perfectly poised for producing amazing coffee. Rich soil, high altitudes and many micro climates make Sul de Minas one of the best producer locations in the entirety of Brazil. Although Fazenda Santa Mônica was purchased by the Faleiros family just 15 years ago, the Faleiros’ have been producing coffee in the region for over 100 years. Jean, The farm's current owner, marks the third generation of Faleiros coffee farmers in the region.
Processing at Fazenda Santa Mônica begins with the coffee cherry being handpicked; with only the ripest cherry being selected. Only environmentally friendly pesticides are used on the land as to not harm the environment, as well as to preserve flora and fauna. Once the cherry has been picked and sorted, it is taken to one of Jean’s state of the art fermentation tanks. In recent years, Jean has invested heavily in updating and improving processing at Fazenda Santa Mônica. Using innovative post-harvest techniques such as experimenting with diverse types of fermentation, Jean aims to produce some truly amazing cup profiles; as well as improve the quality of his final product. For this particular lot, coffee was placed into temperature-controlled drums, whereby all oxygen is removed. Here, the coffee is left for 120 hours to ferment. Once fermentation is complete, the coffee is moved to raised beds to dry.
The fermented coffee cherry is first spread across the beds in a single-bean layer and left for 48 hours. Next, the thickness of fermented cherry is doubled and again left for 48 hours. Finally, for the third time, the layer of coffee cherry is doubled, with this time a tarp being placed over the beds. Here, the coffee remains for 12 days, slowing drying in the shade. Finally, the tarp is removed, allowing the sun’s rays to dry the coffee for a final 10 days. Keen attention to detail is paid to the final stage, with coffee being raked every 30 minutes ensuring an even dry.
Once the coffee has reached a moisture content of 12% or less, the cherry is placed into bags where it rests for 25 days; before final processing.