Rustic dried fruit like tamarind, prune, and unsulfered apricot are intertwined with bittersweet chocolate notes, unrefined sugars, and a malted grain note. Big bodied coffee. City+ to Full City+. Good for espresso.
|Processing||Dry Process (Natural)|
|Drying Method||Patio Sun-dried|
|Arrival date||November 2018 Arrival|
|Bag size||60 KG|
|Cultivar Detail||Yellow Bourbon|
|Appearance||.4 d/300gr, 15+ screen|
|Roast Recommendations||City+ to Full City+|
|Recommended for Espresso||Yes|
"Serrinha" is the name of one of two farms operated by the family of Jose Maria de Oliveira, the other being Fazenda Santa Luzia, which we also buy annually. The farm 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 tops out around 1200 meters above sea level, and is planted in several different varietals, this being a Yellow Bourbon separation. 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 dry 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. The coffee benefits from a couple day's rest too, where the cup profile really seems to come together and find harmony.
From City+ to Full City+, this Brazil packs a rustic sweetness of unrefined sugar and fruited notes that are intertwined with bittersweet cocoa. Roasted nut tones come through in fragrance and cup, but are much more background suggestions that most of our other Brazils. City+ roasts have dried fruited notes like tamarind and unsulfered apricot, along with a malted grain sweetness. Body is big at this roast level, and weightier with roast level progression. Full City roasting and beyond promises heavy bittersweet chocolate flavors, and an understated note of dried prunes. A nice single-origin espresso option (or for espresso blend base), with distilled chocolate bittersweetness, slight and mirky fruit accents, and a creamy raw hazelnut note. Best with 48 hours rest.