From Monastery Coffee
Grape bubblegum, marzipan and mango.
Farm: Fazenda Vinhal
Country: Brazil
Region: Cerrado Mineiro
Altitude: 980 masl
Variety: Catuai 99
Processing: Triple Fermented Thermal Shock Honey
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 46 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 190 hours and then were subject to a second thermal shock stage. It was only after this that the cherries were de-pulped before undergoing a third and final (anaerobic) fermentation (with 100% mucilage remaining) for 72 hours. Finally the coffee was dried on raised beds for 21 days
Double Shot
10s Preinfuse
19g @ 15
Around 34g in 28s