A mixture of rustic fruit and nut flavors are central to this dry process coffee, blackberry wine and berry pulp, earth-toned cacao, Brazil nut, strawberry milk. City+ to Full City+. Good for espresso.
|Region||Campos Altos, Minas Gerais|
|Processing||Dry Process (Natural)|
|Drying Method||Patio Sun-dried|
|Arrival date||November 2018 Arrival|
|Bag size||60 KG|
|Cultivar Detail||Yellow Catuai|
|Appearance||.8 d/300gr, 15+ screen|
|Roast Recommendations||City+ to Full City+|
|Recommended for Espresso||Yes|
Here we have another coffee from Fazenda Serrinha, one of four farms owned and managed by Don Jose Maria de Oliveira. Serrinha is actually the first farm he started, erecting himself after purchasing the land back in 2004. The farm is planted in five different cultivars, Topazio, Acaia, red and yellow Bourbon, red and yellow Catuai. This is a lot separation of Yellow Catuai (we also have a Yellow Bourbon lot from Serrinha available HERE if you'd like to try them side by side). The farm is located in the growing-region of Campos Altos, the town itself sitting at 1000 meters, and Serrinha farm tops out around 1200 meters above sea level This particular coffee is dry processed, meaning the whole cherry is picked from the tree and then laid out to dry for roughly 30 days, after which the dried cherry and parchment layer are mechanically removed. This type of processing tends to impart some fruited flavor on the seed, as well as mute acidity, and produce big body. Roasting can be a little tricky, because there is usually much more chaff produced. Yes, chaff is messy, but more so, it is dark in color, and if still connected to the bean can give the impression that a coffee is darker than it actually is. The coffee benefits from a couple day's rest too, where the cup profile really seems to come together and find harmony.
A mixture of rustic fruit and nut flavors are central to this dry process coffee in both medium and dark roasts, as well as a layer of bittersweetness that imparts smokey cocoa roast tones. The aroma straddles a line between sweet and savory, showcasing allusions to cooked berry and Brazil nut. City+ and Full City roasts push fruit and berry notes to a winey edge, hinting at blackberry wine and berry pulp, while earth-toned cacao underscores the cup profile. Dry process Brazilian coffees tend to be bodied, and with muted acidity, making them prime candidates for espresso, and this lot from Jose Maria is no exception. Espresso shots have a cream and berry flavor (think strawberry Quick), and of course carbonized cocoa roast flavor from front to back. Best to rest for 48 hours post roast.