Soft fruit tones, roasted nut, rustic tobacco in the finish, and a slight leathery sweetness that reminds me of Yemeni coffee. Full City pushes bittering cocoa. City+ to Full City+. Good for espresso blending.
|Drying Method||Patio Sun-dried|
|Arrival date||February 2018 Arrival|
|Bag size||60 KG|
|Appearance||.6 d/300gr, 15+ screen|
|Roast Recommendations||City+ to Full City+|
|Recommended for Espresso||Yes|
This coffee comes from the Campos Altos region, and is a farm near Fazenda Santa Lucia, a coffee we've offered the past few years now. The Bourbon and Catuai lots from Fazenda Santa Luzia have become somewhat of a quality benchmark for our Brazil roster, consistently producing some of the better Brazil coffees we buy. This year we asked Ronaldo, one of the Santa Luzia's business managers to collect samples from some of the neighboring farms to see if we might find some similar qualities in the viscinity. We wound up selecting coffee from three neighboring farms, including this lot from Luiz Claudio. His farm is within earshotof Santa Luzia, also topping out right around 1200 meters above sea level, and planted in several different varietals. This is a dry processed, all red Bourbon separation from Claudio's farm.
This coffee produced the sweetest cup right around City+, shifting more toward bittersweet at Full City. The latter was still sweet in the context of Brazilian coffee, but it doesn't take much development beyond City+ to really bring out layers of bittering cacao flavors in the cup profile. City+ has an interesting mix of smells, sweetened oatmeal, baking cocoa, and a whiff of savory miso paste. The cup has soft fruit tones, roasted nutty qualities, and a rustic tobacco flavor in the finish. There's a slight leather-like sweetness that reminds me of Yemeni coffee, and if we didn't already have Yemeni coffee on the water, I'd consider this as an alternative in our Moka Kadir blend. Full City really pushed bittering cocoa flavors to the front, and a licorice note accents a smokey finish.