From Monastery Coffee
Coconut, pandan chiffon and fresh nectarine.
Farm: Fazenda Vinhal
Country: Brazil
Region: Cerrado Mineiro
Altitude: 980 masl
Variety: Peaberry Icatu
Processing: Double Fermented Thermal Shock Washed
Farmer: Rafael Vinhal
Sourced Through: Southland Merchants
After being mechanically harvested the coffee cherries were washed and sorted to select only ripe cherries. They then underwent a dry aerobic fermentation for 30 hours, after which they were subject to a 'thermal shock' stage. The cherries were then de-pulped before undergoing a second fermentation (submerged anaerobic) for 190 hours. Finally the coffee was centrifuged and dried on raised beds for 16 days
Double Shot
10s Preinfuse
18g @ 21
Around 34g in 28s