Brazil Santa Monica, Anaerobic Natural

Jean Vilhena Faleiros is a third-generation coffee producer and his farm, Fazenda Santa Monica, is located in a privileged area of Brazil, with the ideal microclimate and altitude for producing specialty coffee. Jean employs environmentally friendly practices, using only organic pesticides and avoiding chemical insecticides and herbicides. He has made significant investments in improving the fermentation process by utilising temperature-controlled drums. Today, Santa Monica boasts 10,000 square meters of African drying beds and one of the most modern wet processing facilities in Brazil.

This coffee undergoes anaerobic natural processing. For this particular lot, Jean allowed the coffee to ferment in bags for 36 hours in an oxygen-deprived environment, which enhances the fermentation process. This controlled setting allows the yeast fermentation to contribute complex layers of flavor, imparting distinct fruit notes and a slight alcoholic quality to the coffee, highlighting the fruit notes.

This coffee has classic Brazilian coffee characteristics, like mild acidity and chocolate undertones, with a pumped-up layer of sweet fruits due to its anaerobic processing. 

• Region: Ibiraci, Minas Gerais
• Country: Colombia
• Elevation: 1,240 masl
• Variety: Yellow Bourbon
• Processing: Anaerobic