From Monastery Coffee
Strawberry jam, buttered toast and hazelnuts.
Farm: Fazenda Vinhal
Country: Brazil
Region: Cerrado Mineiro
Altitude: 980 masl
Variety: Peaberry Catucai 2SL
Processing: Double Fermented Thermal Shock Natural
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 33 hours, after which they were subject to a 'thermal shock' stage. The coffee then underwent a second fermentation, this time a dry anaerobic one for 108 hours and then were subject to a second thermal shock stage. Finally the coffee was centrifuged and dried on raised beds for 21 days.
Double Shot
10s Preinfuse
18g @ 17
Around 30g in 30s