Brazil Dry-Process Minas Gerais - Pedralva

Out of stock
  • Process Method Dry Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region South America
Processing Dry Process (Natural)
Drying Method Patio Sun-dried
Arrival date Jan 17 2014
Lot size 35bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon, Catuai
Grade Estate
Appearance .4 d/300gr, 16-18 Screen
Roast Recommendations City+ to Full City+ will work well for this coffee; darker roasts have more pronounced chocolate flavors
Weight 1 LB
Recommended for Espresso Yes
Rinaldo Junqueira owns and operates Fazenda Furnas, an 80 hectare farm located in the Pedralva region - within the larger area of Carmo de Minas. The farm is situated in the highlands, topping out at 1300 meters and planted mainly in Yellow Bourbon and Catuai. Fazenda Furnas has a fairly modern infrastructure replete with a sustainable water recycling set up where water used to process the coffee is collected in a pond onsite which is then returned to be used for farming. This particular lot is natural process coffee. The climate in the area is ideal for producing naturals and this lot exemplifies this producing a sweet, fruited, and 'clean' cup. Like most Brazilian coffees, the cup significantly better with rest after roasting. We prefer at least 48 hours. The lots we've secured from Fazenda Furnas are on the smaller side when you look at the bulk of what larger estate coffees are producing. This comes with the folks at Furnas doing a great job of lot separation allowing us to isolate certain pickings and day lots that for whatever reason cup better than the others.
We're pleased with these lots from Fazenda Furnas, as they show quite a bit of up-front sweetness, balance, and dare I say lively acidity - not pronounced like an African coffee, but with definition unlike many other coffees we tasted from Brazil. The dry fragrance has a subtle smell of dried peach and apple, with salted caramel and cola. Dark roasts take on a bit of aromatic wood like cedar or rosewood. Hot water brings up a smell of cooked strawberry and stone fruit preserves - a clean set of fruited smells, not at all over the top. Breaking the crust releases a saturated sweet scent of brown sugar, concord grape, and a bit of grenadine syrup. We cupped quite a few samples from Brazil this year, and the lots from Pedralva really stood out, especially as finishing relatively clean. The sweetness is caramel and malted sugar all the way, which provides a nice base for fruits like dried apple, plum, and a note of strawberries and cream. Dark roasts are defined by a smokey chocolate flavor which shifts toward Dutch cocoa powder in the finish. This coffee cups with body and heft at City+ and Full City+ and will make a great SO espresso, or blend component. And the acidity - yes, there is a defined acidity - is gentle and malic, like apple juice. City+ to Full City will produce the most complex cup, and it's best to give this coffee a couple days rest out of the roaster