Brazil Jean Vilhena Yellow Catuai 62 Aerobic Laid Barrel
9 days ago
·
9 days ago
·
vol.24
Brazil Jean Vilhena Yellow Catuai 62 Aerobic Laid Barrel
[ 1 ] Coffee
Country: BrazilFarmer: Jean
Farm: Santa Monica
Variety: Yellow Catuai 62
Process: Aerobic Natural, Laid Barrel Yeast
Region: Ibiraci, Minas Gerais
[ 2 ] Notes
Roast degree: LightFlavor notes: Mango - Pineapple - Dark Honey
Acidity ●●●○○
Body ●●●●●
Sweetness ●●●●●
Balance ●●●●○
[ 3 ] Story
Finca Santa Monica
Finca Santa Monica is located in the Alta Mogiana region, in the district of Ibiraci. The characteristics of the farm are privileged due to the microclimate of its location.
The owner, Jean, focuses 100% on high-grade specialty coffee with a modern vision. He constantly seeks and invests in better infrastructure, quality coffee variety and advanced processing technique. For this lot, Jean kept the coffee fermenting in laid barrels with a specific strain of yeast.
This processing method enhances the sweetness and the fruity flavour notes.
[ 4 ] Brewing
Grind Particle Size Guide
V60/Kalita > Aeropress > Clever Dripper > Plunger / French Press
V60/Kalita > Aeropress > Clever Dripper > Plunger / French Press
Coffee to Water Ratio
55-60g of coffee: 1L of water
-Aeropress
Grind size - Table Salt like / Coffee 12g: Water 200g / Water temp 90C / Inverted method. Steep 2min and quick stir and push
-Clever Dripper
Grind size - Table Salt like / Coffee 12g: Water 200g / Water temp 90C / Steep 2min and drain
-Plunger / French Press
Grind size - Table Salt like (finer than above) / Coffee 60g: Water 1000g / Water temp 90C / Steep 5min, gently push down the crust with a spoon, plunge it gently
-V60/Kalita
Grind size - Coarse ground pepper-like/ Coffee 15g: Water 250g / Water temp 90C / Total brew time 2:00-2:30. Pour water in 4 phases, keep the water level above the coffee bed.
Trouble Shooting
If the coffee tastes:
- Too weak and dry finish ➞ Grind Finer
- Too strong and sour ➞ Grind coarser
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