Brazil Jean Vilhena

BREW RECIPE / ESPRESSO
PRESSURE / 9 BAR
TEMPERATURE / 93C
BASKET / 22G VST
DOSE / 20G
YIELD / 45G
TIME / 30 Seconds

BREW RECIPE / FILTER
BREW DEVICE / Origami Dripper
TEMPERATURE / 91C
DOSE / 15G
WATER VOLUME / 225G
BREW TIME / 2:30 Minutes
NUMBER OF POURS / 4
GRIND SETTING / EK43 – 14

This coffee is brought to us by Eldorado Specialty Coffees – an alliance of farms across the Alta Mogiana region. They have a century-old tradition of coffee cultivation and are now leaders in researching and growing different varieties of coffee and use cutting edge tech in their processing. There are 11 farms (and 5.5 million coffee trees) that make up Eldorado Specialty Coffee. Eldorado utalise an electronic coffee cherry sorter to guarantee excellence and precision.

One farm in this group is Finca Santa Monica, operated by Jean Vilhena. Santa Monica sits at 1300MASL, and even includes a wetland to support sustainable production. This particular lot is the Castillo variety, which has undergone a controlled anaerobic fermentation for 84 hours (4 days). The cherries are then dried on African drying beds.