|Arrival date||February 2018 Arrival|
|Cultivar Detail||Yellow Bourbon|
|Appearance||.6 d/300gr, 15+ screen|
|Roast Recommendations||City+ to Full City+|
|Recommended for Espresso||Yes|
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. 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.
From City+ to Full City, this Brazil packs a hefty sweetness of rustic dark sugar notes that balance out bittersweet cocoa tones nicely. The dry fragrance has a bittersweet smell of butter toffee and dark cocoa. The wet grounds give off a whiff "Almond Roca" candies and raisin, a particular sweet spot in the aromatic profile. As a brewed coffee, expect a culmination of dried fruit and unrefined sugar up front, with bittersweet cocoa flavors in the back end. City+ is my recommended starting point, but I think Full City roasts are where the most balance is achieved between developed raw sugar sweetness, rustic dried fruit accents, and lingering cocoa powder flavors. I was taken a back by the sweet and fruited accents in the cup of my Full City roast, natural slab apricot, caramelizing sugars, and a chocolate/hazelnut flavor. This makes a nice single-origin espresso too (or for espresso blend base), with distilled chocolate bittersweetness, subtle prune note, and creamy nut. Best with 48 hours rest.