Jean Vilhena Falerios is one of the smaller farmers we had the pleasure of meeting in Brazil in 2024. Small by Brazilian standards, Santa Monica Farm still boasts 300,000 coffee trees and 10,000 square metres of raised African style drying beds. 

Jean and his family have been in the industry for over a century, to say they take pride in their work would be an understatement. They have fully understood what stewardship of land means, Jean refuses to use man-made fertilisers and pesticides, using only what nature gives them to boast a wholly organic farm. This along with a microclimate that only spans their farm, makes for inventive and cutting edge processing of their coffee cherry.

This lot was spiked with a yeast inoculant and sealed in fermenting barrels for 60 hours, leading to sweet and lactic flavours. The name Pavê de Amendoim (Pavê with peanuts), is an ode to one of Brazil’s national desserts. Layered cream and ladyfinger biscuits, often topped with fruits, nuts or chocolate. With notes of no-bake cheesecake, peanuts, cacao nibs and red grapes, you can see where the inspiration came from.

ESPRESSO
Dose: 21     Yield: 47    Time: 27 secs
Roast Date: +10

If you want something acidic, complex and very tartaric. This is your guy, very grape forward, muted nuts and mascarpone flavours.

OR

ESPRESSO
Dose: 21.5     Yield: 46    Time: 26 secs
Roast Date: +10

If you want something true to the tasting notes, go for this guy. Peanut butter, all the creams and dairy flavours. Hints of dried cranberries and raisins.