Heritage and Innovation in Every Cup
In the heart of Alta Mogiana, Minas Gerais, Fazenda Santa Mônica thrives on rich soils, high altitudes, and diverse microclimates—conditions that make this region one of Brazil’s finest coffee landscapes. Though the estate was purchased just 15 years ago, owners Jean Vilhena and Luis Gustavo Matias carry forward the century-long coffee legacy of the Faleiros family, now in its third generation of cultivation and stewardship.
Sustainability guides every decision. Only environmentally friendly pesticides are used, protecting the surrounding flora and fauna. This care for the land ensures coffees of both quality and integrity, reflecting a balance between cultivation and nature.
This lot comes from the Catuaí 99 varietal, processed through a meticulous Oro yeast fermentation. Cherries ferment for 80 hours in stainless steel cylinders with Lallemand Oro yeast under carefully monitored temperatures, enhancing sugar development and creating unique flavor layers. Sun-dried on raised beds in gradually thickened layers, rested for 25 days, and finished to 11.4% moisture, the process rewards patience with complexity in every cup.
The result is clean, fruit-forward, and richly structured—a coffee where heritage meets innovation. Fazenda Santa Mônica earned 26th place in the 2019 Cup of Excellence, a testament to its exceptional quality.
Suzuki Coffee honours this journey with an Omni Roast: balanced and versatile, expressive in manual brews, and structured and smooth in espresso.
Brewing Instructions
V60 Pour Over (Filter Method)
For a clean, expressive cup that highlights floral and citrus notes:
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Coffee-to-Water Ratio: 1:16
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Grind Size: Medium-fine (like sea salt)
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Water Temperature: 92–96°C (198–205°F)
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Brew Time: 2:30–3:30 minutes (aim for this range, adjust grind if needed)
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Adjustments:
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Too sour or brews too quickly? Use a finer grind.
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Too bitter or slow? Try a coarser grind.
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Espresso
For a sweet, structured shot with smooth body and complexity:
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Dose: 18–20g (standard for most double baskets)
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Yield: 36–40g (for 18-20g dose)
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Grind Size: Very fine (like powdered sugar, fine enough to offer resistance to water)
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Water Temperature (Brewing): 90–94°C (195–201°F)
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Shot Time: 25–35 seconds
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Adjustments:
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Too fast, sour or weak (under-extracted)? Grind finer.
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Too bitter, slow or astringent (over-extracted)? Grind coarser.
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From Farm to Cup
Whether you’re enjoying a slow pour-over or a bold espresso, Fazenda Santa Mônica coffee — brought to life through Suzuki Coffee’s Omni Roast — offers a journey worth savouring. Brew boldly, connect with the story, and taste Brazil in every cup.
Share your results, tag us, and be part of a movement that celebrates craftsmanship, sustainability, and connection – from the farmer’s hands to yours.
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