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Region : Ibiraci, Minas Gerais
Varietal : Yellow Catucai 62
Process : Anaerobic fermentation
Altitude : 1,240masl
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 6000m2 of raised beds.
For this lot, the producer Jean Vilhena kept the coffee fermenting in laid barrels with specific strain of yeast. Under
this controlled environment, the yeast fermentation adds in boozy flavours.
It is a light roast, thus the intensity of the brewed coffee would not be such a challenge to even non-coffee drinkers.
This fruit-forward coffee presents purple/pink coloured characters directly popping up in our heads.
- (Always) It can be developed within the range of exotic fruity characters such as feijoa / pink guava / jackfruit / durian / mango
- (Often) It can be developed within the range of dried dark fruit such as raisin / dried cranberry / dried sour cherry
- (Often) It can be developed within the range of wine-like characters such as concord grape / cranberry / oaky(chocolate, vanilla)
- (Often) It can be reminiscent of confectionaries such as Skittles / grape candy
- (Sometimes) It shows off flowery character such as crepe myrtle
- (Often) The body is medium heavy, creamy and smooth but it can vary depending on different extractions
Also we have found this coffee consistently concord grape, pink guava, and chocolate during our production cupping & tasting with plenty of various brewing methods, so most of you are likely to get those as well.
It is roasted for both filter coffee and espresso, particularly the best on pour-over tools with the rough reference recipe as below.
- Brewing ratio : 1(coffee) to 16(brewing water) - it will let you achieve well-balanced cup with high clarity.
- Brewing time : around 02:20 to extract the most pleasant sugar level of this coffee.
- Brewing water temperature : 93 degrees Celsius water.
It is also very good with immersion methods such as Clever or Plunger.
- Brewing ratio : 1(coffee) to 14(brewing water).
- Brewing time : 4 to 5 minutes (coarse grind size).
- Brewing water temperature : over 96 degrees Celsius water.
Try this reference recipe on an espresso machine, then start dialing in accordingly if needed.
- 20g dose in 20g basket
- Brewing time 19 seconds(on EK-43)
- 40g to 44g out
- Brewing water temperature : 93 degrees Celsius water.
Reminder
- Generally coffee tastes much better and cleaner when at least a week old since roasted.
- Operate the camera app on your mobile, then place the QR code in the screen for additional information of the coffee.