Brazil Dry-Process Conquista Farm

This coffee cups best at Full City or beyond (lightest roasts lack a developed sweetness). Notes of apple and roasted nut are prevalent, along with bittersweet flavors of chocolate. Acidity is low, but present, and malic. Great brewed cup, and espresso is viscous and with flavors of chocolate-walnut brownies. Full City to Full City+.
Out of stock
85.4
  • Process Method Dry Process
  • Cultivar Caturra Types
  • Farm Gate Yes
Region South America
Processing Dry Process (Natural)
Drying Method Patio Sun-dried
Lot size 18bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Catuai
Grade Estate
Appearance .2 d/300gr, 15-17 screen
Roast Recommendations City+ to Full CIty+; too light of a roast will yield low sweetness, and dry finish, Full City brings about a nice brewed Brazil. Full City and beyond makes a great espresso.
Weight 1 LB
Recommended for Espresso Yes
The folks at Conquista Farm have built out a mechanized harvest set up that mirrors many of the larger farms in Brazil. It starts with near-stumping coffee shrubs, an act in and of itself that might cause the casual onlooker to shudder. But the next step is where the real fun begins. The whole bush is then hoisted into a machine that resembles a wood chipper, which magically (where, not it's not actually 'magic', just good engineering), and not so gingerly, removes cherry from branch. It's amazing to actually see this in action, and the fact that the cherry is nowhere close to shredded (it actually looks perfect, believe it or not) is incredible. Unlike many of the neighboring farms though, the folks at Conquista farm do still perform manual harvest of a small part of their family farm. Owned and operated by Jao Silva Campos and family, they do a great job of separating lots, giving us the unique opportunity of selecting smaller quantities based off different process batches instead of blending all the lots together. This lot is about 18 bags in it's entirety.
This lot from Conquista Farm, has a nice, classic Brazil nuttiness to it. Not like nut shell, peanut, or other drying aspects of nut, but like almond with brown sugar and butter - sweet, and praline-like. The ground coffee echoes this notion and with a scent of dried clove powder, with dark roasts showing a malted side to the equation. The nuttiness shifts a bit in the wet aroma, with a bit of pistachio smell, along with a sweetness of butter brickel. Cupping a City+ roast shows a walnut and cherry flavor, it's sweet, and with a juiciness to mouthfeel. Acidity is slight, and there's a sense of dark cacao in the finish. In my opinion, this coffee does best around the Full City range, with malic fruits, roasted nuts, and syrupy chocolate vying for attention. This kind of roast development makes for a nice brewed cup of Brazil. Body is big, and this also does great in the espresso machine - creamy, bittersweet chocolate, and walnut brownie.