The vibrant complex of flavours, the marmalade body and the chocolate taste are surrounded by intense floral notes with stone fruit acidity. This micro lot from the Santa Monica farm in Brazil is roasted for espresso.
The coffee is named Ghost in honour of the farm's mysterious past. When Jean bought the Santa Monica farm, the previous owner warned him about a ghost that appeared after sunset, driving many employees to quit. On the first day of purchase, Jean brought a priest to bless the land. Thankfully, no ghost was sighted. To this day, Jean Faleiros produces micro-lots with unique flavour profiles compared to other coffee from the Alta Mogiana region. Traces of supernatural? Let's find out together.
Jean Vilhena Faleiros
Chocolate, floral, stone fruits
About Producer: Jean Vilhena Faleiros runs the Santa Mônica farm and is no stranger to coffee. Son of coffee farmers, he is the 3rd generation of growers and was born and raised surrounded by coffee. His attention to detail and years of coffee experience make him a talented producer responsible for consecutive years of excellent coffee. Since 2010 the family farms have shifted their focus from large-scale efficiency to aiming for specialty coffee. The move was highly successful and rewarding, placing them as winners of the Alta Mogiana Competition and high rankings in the Cup of Excellence many times in the last decade.
About Process: The cherries are picked mechanically at the prime stage. After, they go through a double fermentation process in the big bag until the cherries reach the temperature of 38 Celsius and then 48hrs inside a sealed oak barrel. All fermented coffees at the Santa Monica are micro-lots and dried on raised beds for at least 20 days - until the coffee moister level is at 16%. After the level is attained, it goes to a big bag for another 20 days intervals. To have a uniform drying process, the coffee goes to a patio until the moister is ideal and is dried slowly in a way called a volcano (as the coffee is lying like a volcano and kept with a hole in the center, spun a few times a day). It is then rested for at least 30 days until the coffee peaks its sweetness and acidity. Just then, the coffee is taken to the cooperative and processed.