Brazil Jean Vilhena Yellow Bourbon Anaerobic Natural

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Flavour Notes: Pomelo, Mango, Grape
Roast Degree: Light
Region: Minas Gerais, Ibiraci

Farm: Santa Monica
Altitude: 1,240 masl
Variety: Yellow Bourbon
Process: Anaerobic Natural


Sweetness 7.5/10 - White sugar, Grape
Acidity 7.5/10 - Pomelo, Mango
Body 7.5/10 - Full body
Balance 7.5/10 -Sweet finish


Jean Vilhena Faleiros is the third generation of coffee producers, his family has been in the coffee industry for over 100 years. Jean’s Farm, Fazenda Santa Monica, is located in a privileged region of Brazil, with altitudes of 1240m above sea level and a perfect microclimate for the production of specialty coffee.


Jean only uses environmentally friendly pesticides, no chemical insecticides nor herbicide. He invested heavily in improving the fermentation process of the coffee, using temperature-controlled drums. Santa Monica today has 10,000 square meters of African beds and one of the most modern wetlands in Brazil.


For this lot, Jean kept the coffee fermenting for 36 hours in bags, a method to exclude oxygen and helps the fermentation process. Under this controlled environment, the yeast fermentation adds in complex layers and alcoholic like flavours to the coffee.

Espresso Recipe

Yield 56-60g
Temp92-93 °c
Time17-19 secs
EK dial 
Range 1-160.8
Range 1-111.45
Range 1-222.1


1:2.6 ~ 2.7

-Synesso MVP 
Pre-infusion 0.0sec / Pulse 390-400 (52-54g out)
Ramp up 4.0 sec / Ramp down 80%

-Linea PB / KB 90 
Pre-infusion 0.0sec / ABR 50.0g / Pulse 380-390

Brewing Recipe

- V60 or Pourover 

3 pour without agitation.

2:45 ~ 3:00 Brew

Pour 50g(ml)

At 0:35 pour until 150g(ml)

At 1:10 pour until 230g(ml)

After finish brew, add 15g(ml) water into coffee

Yield 250ml
Ek dial 
Range 1-1611.2
Range 1-118.2
Range 1-2215.1

- Moccamaster or Breville Brewer

Yield 1000ml
Ek dial 
Range 1-1613.2
Range 1-119.4
Range 1-2217.8

- Fetco

Yield 2000ml
Ek dial 
Range 1-1614.2
Range 1-1110.2
Range 1-2219.0