Brazil Dry Process Pedra Branca

A fruited cup, offset by layered cacao and roasted nut notes. Underlying cacao and nut flavors, hazelnut, peanut, with red berry and wine grape notes. Hefty body. City+ to Full City+. Good for espresso.
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 Dec 5 2016
Lot size 50bags/boxes
Bag size 59.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Yellow Bourbon
Grade Estate
Appearance .8 d/300gr, 16-18 Screen
Roast Recommendations City+ to Full City+ will work well for this coffee; layered fruit, cocoa, and nut all along the roast spectrum
Weight 1 LB
Recommended for Espresso Yes
This coffee comes to us from the region of Pedralva, in the Mantiqueira micro region, an area that boasts over 2000 "small holder" farmers. I'm using quotes here, as we don't usually consider farmers with 30, 40, even 50 hectares as "small holders". But this is quite small for Brazil, home to massive estates with fully mechanized harvesting operations. Many of the farmers in Pedralva still do some manual picking, allowing for better separation of ripe and underripe cherry. This particular lot is from Pedra Branca, a processing facility that was erected as part of a quality-focused initiative, providing the local farmers state of the art processing infrastructure where they can process smaller batch sizes. The facility is equipped to produce both pulp-natural and dry-processed coffees, this being the latter. The farms are located around the Pedra Branca mountians, plantings in the 1300 meter range and planted mainly in Yellow Bourbon and Catuai, although this is a Yellow Bourbon separation. 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.
From light to dark roasting, the dry fragrance offers smells of dark cocoa bittersweetness, nut and woody undertones, and naturally dried slab apricot (the brown ones). Adding hot water draws out a smell of ripe berries and molasses, a dried cherry accent note, and sweetened peanut butter. Our Full City roast showed a fair amount of cacao/roast bittering tones too, offset by rustic sugar sweetness, and a green melon accent. At Full City, the cup has bittersweetness you expect from Brazil, underlying cacao-like accents with countering molasses sugar sweetness. And a fruited side proliferates in the cup, even with deeper roast development. City+ roasts have fairly discernible flavors of wine grape, ripe red berry, and hazelnut and peanut spreads. This is a nice fruited Brazil coffee, and Full City to Full City+ roasts will work well in espresso application, or try mixing 50/50 with a milder washed Central American coffee to tone down the punchy fruited side. I pulled a shot of 50/50 melange of our City+ and Full City roasts and loved it. A bright red fruit flavor at the top gave way to an underlying sweetened dark chocolate flavor, shifting toward chocolate malt ice cream in the long aftertaste.