Ororo Experience, Brazil Alta Mogiana Fazenda Santa Cecilia 60kg

Fazenda Santa Mônica is located at a privileged point in the region, as its elevation and micro-climate are perfect for producing specialty coffees. The owner comes from a family that has been farming coffee for over 100 years and is currently in its third generation, and his son is in its fourth generation. The harvest was selective; only ripe cherries were picked carefully by women. Next, the coffee was taken to drums, all the air was removed through a valve, and the coffee fermented for 120 hours with complete temperature control. After 120 hours of fermentation, the coffee was taken to African beds, resting in a single-bean layer without being moved for 48 hours. After this, the thickness doubled and was again left for 48 hours. Then the thickness was doubled again, and a tarp was placed over the coffee to dry in the shade for 12 days. The drying process was finished under the sun on the African beds over 10 days, with coffee being raked every 30 minutes. Finally, the coffee was put into bags where it rested for 25 days before final processing. Ever determined, the producer Jean Vilhena Faleiros seeks to keep up to date to innovate in post-harvest processing techniques, such as diverse types of fermentation, to achieve extremely high quality. His farm is also famous for the previous Brazilian Cup of Excellence, as his lot was ranked 26th in 2019.