Third-generation grower Jean Vilhena Faleiros farms this microlot at Santa Monica Estate in Brazil's Alta Mogiana region, where his family has cultivated coffee for more than a century.
This lot was fermented anaerobically for 94 hours using EC118 yeast, a Champagne-style strain valued for its clean, robust character, coaxing out bright florals and dessert-like sweetness that push well past a typical Brazilian cup.
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