Brazil Dry Process Fazenda IP Yellow Bourbon

City+ and Full City roasts of Fazenda IP have malt sugar, hazelnut, and subtle dried apple note, and beyond Full City brings out layers of chocolate and raw cacao. Bodied, sweet, and even gentle acidity. Versatile in the roaster as well as in brew method. City+ to Full City+. Good for Espresso.
Out of stock
85.2
  • Process Method Dry Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Carmo de Minas
Processing Dry Process (Natural)
Arrival date November 2017 Arrival
Lot size 35
Bag size 60
Packaging GrainPro liner
Farm Gate Yes
Grade Estate
Appearance .6 d/300 grams, 15-18 Screen
Roast Recommendations City+ to Full City+
Weight 1 LB
Type Farm Gate
Recommended for Espresso Yes

Fazenda IP is located in the city of Carmo de Minas, Brazil. It's a rather massive farm really, at about 130 hectares ( roughly 320 acres), and is owned and operated by the folks at Sertao, the Pereira family. The name Sertao is synonymous with coffee production in the area, as they were the first to cultivate coffee in the Minas Gerais region of Carmo. This family has a 100+ year history of growing coffee in this area, and the Pereira family lots grace the COE finals list year after year. There are several varietals grown at IP, but this lot is a separation of entirely Yellow Bourbon. It's dry-processed, which the climate in this region is optimal for this type of production. The whole coffee cherry is harvested and laid to dry for roughly 30 days before being run through dry hulling machinery in order to remove the outer layer of dried fruit and skin. This is the oldest processin method, and when done well, can yield big fruited sweetness, as well as weighty bodied cup.

The dry grounds of Fazenda IP smell of sweet grain, hazelnut, and a faint note of dried apple. Deeper roast levels take on chocolatey cacao nibs and roasted almonds. The wet grounds have potent dark sugar smells, with cocoa-dusted almond on the break. The cup varies quite a bit along the roast spectrum, and fruited notes are much more background, making this a unique dry process coffee. City+ roasts have a malt sugar note with flavors of hazelnut, and apple. There's even a gentle, but present acidity, especially in the City+ range (still a low scoring, 8.0 attribute in relation to a washed Central for example). Full City roasts have a big chocolatey side, healthy doses of raw cacao nib and walnut flavors. Those who enjoy a heavy roast will appreciate this coffee's pairing of chocolate roast tones and raw sugar sweetness (also great for those who enjoy milk drinks!). Like most Brazil coffees, this is very versatile in the roaster and shows well under various brew methods. Great SO espresso.