PPP Coffee Brazil Jean Vilhena

Country/Region: Brazil/Alta Mogiana, Minas Gerais

Varietal: Red Catuai

Processing: Yeast Fermentation Natural

Elevation: 1100 m.a.s.l.

We Taste: Red Apple, Melon, Macadamia

With over 100 years of coffee-growing experience, the Faleiros family own and operate Fazenda Santa Mônica, located in Minas Gerais, taking care to preserve the environment with environmentally friendly practices. 

In recent years, Jean has invested in innovative post-harvest processing techniques, such as different types of fermentation to create different cup profiles and improve the final cup quality. 

This coffee comes from a plot of the Red Catuai varietal. After harvest, the coffee placed into stainless steel cylinders. Lallemand Oro, a special type of yeast designed for coffee fermentation is added and left to ferment for 80 hours. During this time, the temperature is carefully monitored. 

This allows the breakdown of the exterior of the fruit, and develops the sugars in the coffee, imparting a nuanced fruit character to the cup profile. Once the fermentation is completed, the cherries are spread on raised beds in thin layers and left to dry until the moisture level reaches 17%. Thereafter, the cherries are stored for 25 days, and brought out to dry once more until the moisture level is at 11.4%.