Brazil Jean Vilhena Lot 02 is an absolute banger! This coffee is beautiful and has such a standout of sweet and fruity flavours. Jean Vilhena (farmer) is up there with the best when it comes to Anaerobic Fermentation. This coffee has all of the sweetness, without the overwhelming booziness that usually comes from extended fermentation.
Tasting notes: Mango, candied berries and dark chocolate
Recommended espresso recipe:
Dose: 20-22gground coffee
Yield: 42-48gextracted coffee
Time: 26-32 seconds
Recommended filter recipe:
Dose: 15g ground coffee
Yield: 250g water
Time: ~3mins 30secs
Country: Brazil Coffee region: Ibiraci Elevation: 1,240m above sea level Variety: Yellow Bourbon Processing: Anaerobic Fermentation Farmer: Jean Vilhena Washing station owner:
Located in the Alta Mogiana region, the farm is within 3 different municipalities: Ibiraci, Cassia and Capetinga. At Ibiraci, Jean focuses 100% on high grade specialty coffee, having separated driers for micro-lots only and 6000 m2 of raised beds.
For this lot, Jean kept the coffee fermenting in laid barrels with a specific strain of yeast. Under this controlled environment, the yeast fermentation adds in slight booziness flavours to boost the coffees body, while also providing outstanding sweetness.