The PB outturn sees a melding of nut and cocoa notes, hazelnut chocolate, macadamia, and almond, and a subtle fruit accent gives way to nutty-sweet finish. City+ to Full City+. Good for espresso.
|Drying Method||Patio Sun-Dried|
|Arrival date||December 2017|
|Bag size||60 KG|
|Cultivar Detail||Bourbon, Catuai|
|Appearance||.6 d/300gr, PB screen|
|Roast Recommendations||City+ to Full City+|
Fazenda Santa Lucia is located in the growing-region of Campos Altos, the town itself sitting at 1000 meters, much higher than what is average altitude from much of the Cerrado region. This particular farm topping out right around 1200, and is planted in several different varietals, this particular lot being Red Bourbon. Much of the coffee is still manually picked, as part of the farm is situated on a slope, a grade that does not allow for mechanical harvesting. The farm is well-managed, with new milling facilities onsite and the infrastructure to process and store large and smaller lot separations. This particular coffee is naturally processed, meaning the whole cherry is picked from the tree and then laid out to dry for roughly 30 days, after which the dried cherry and parchment layer are mechanically removed. This type of processing tends to impart some fruited flavor on the seed, as well as mute acidity, and produce big body. This lot is one of two peaberry separations we procured from Fazenda Santa Luzia this year, a blend of the different cultivars they are growing on the farm. Roasting can be a little tricky, because there is usually much more chaff produced. Yes, chaff is messy, but more so, it is dark in color, and if still connected to the bean can give the impression that a coffee is darker than it actually is.
A mild nut and unrefined sugar mix comes off the ground coffee, and of the two roasts I tasted, the darker of the two showed a balanced savory sweetness, falling somewhere between City+ and Full City roast level. There's a slight dried fruited smell when adding hot water, like black currant, but is nearly eclipsed by sugar browning and nutty roast tones. One of my roasts was a light City, which turned out to be much too light for this coffee, lacking the developed bittersweetness found in my deeper roast. The flavors in the darker roast showed a melding of nut and cocoa notes, hazelnut chocolate, macadamia, and almond note a few. There's is a subtle fruit accent too, but it's more like the fruited notes you get from some raw nuts, like hazelnut and Brazil nut. There's no accompanying dryness in the finish, and the cup flavors are particularly clean for Brazilian coffee. Nice cup, and I'd like to go back and taste at Full City next time around, which I imagine will also work well for espresso.