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Brazil Dry Process Sitio Sr. Niquinho

Full City roasts produce chocolate-covered nut character in the brewed coffee, balanced bittersweetness, mirky fruited accent, and soft green tea-like vibrance. City+ to Full City. Good for espresso.

Out of stock
  • Process Method Dry Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Carmo de Minas
Processing Dry Process (Natural)
Drying Method Patio Sun-Dried
Arrival date February 2019 Arrival
Lot size 50
Bag size 60 KG
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
Type Farm Gate
Recommended for Espresso Yes

We selected this lot from Fazenda Sítio Senhor Niquinho, the farm of Luiz Paulo, one of the founders of the coffee intermediary based in Carmo de Minas, who are responsible for organizing the farms in the region we buy coffee from. The farm is located in Carmo de Minas in the Mantiqueira Mountain area, and is named in memory of Luiz' grandfather. Sitio Niquinho is situated on a sloping hillside that spans 1100 - 1500 meters, and has a mix of varietals, though this is a separation of Yellow Bourbon. It's a dry-processed coffee, meaning the whole coffee cherry is harvested and laid to dry for roughly 30 days before being run through dry hulling machinery in order to remove the outer layer of dried fruit and skin. This is the oldest processing method, and when done well, can yield fruited sweetness, as well as weighty bodied cup. Fazenda Sítio Senhor Niquinho is as fine an example of dry process Brazilian coffees as any we've tasted this season, fruit forward in comparison to the pulp naturals we selected and a great option for blending as a sweet, fruited, bodied coffee component.

Full City roasts produce chocolate-covered nut character in the brewed coffee, bittersweetness is balanced, and very soft fruited accent in the finish. I have to say, the cup profile was a bit of a plot twist, as both fragrance and aroma seemed very nutty. But the cup, not so much. I get a sort of walnut oil flavor in there, but otherwise this lot from Sitio Sr. Niquinho shows strong cocoa flavor and a moderate caramel sweetness underneath. The finish has a faint mirky fruited flavor too that hints at dried cherry, but nothing well defined. I would avoid taking the roast too dark as there's a chaffy/roast bittering quality that is just below the surface at Full City that I think will be much more dominant if taken into 2nd cracks. That said, Full City should be enjoyed as a daily drinking coffee and chocolatey espresso too.