|Region||Carmo de Minas, Brazil|
|Processing||Dry Process (Natural)|
|Arrival date||November 2017 Arrival|
|Appearance||.6 d/300 grams, 15-18 Screen|
|Roast Recommendations||City+ to Full City+|
We selected this lot from Fazenda do Sertao, the farm of Nazareth Dias Pereira. It is located in Carmo de Minas in the Mantiqueira Mountain area, and is a farm we've purchased coffee from for a few years now. The first photo below is a shot from above the farm, you can see the rows of coffee planted in the valley below the mountain range, as well as in the foothills. This 235 hectare farm is situated at 1250 meters, and has a mix of varietals including Bourbon, Acaia, and Icatu. This lot is a Yellow Bourbon separation and dry-processed, 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 processin method, and when done well, can yield big fruited sweetness, as well as weighty bodied cup. Fazenda do Sertao is as fine an example of dry process Brazilian coffees as any we've tasted this season.
The dry grounds have a scent of ripe fruits, dark berry and cooked cider apples, along with lingering nut tones. Adding hot water brings up unrefined sugar sweetness and an almond tone, and at the forefront of the wet aromatics are sweet, winey dark fruit smells. For a coffee we'd categorize as "fruited", Fazenda do Sertao should garner wide appeal. Cups of City+ and Full City roasts carry hefty cooked and dried fruited notes (we noted berry and grape), and are equally marked by bittering cocoa tones and balancing by raw sugar sweetness. While you shouldn't expect cup clarity here, this is a fairly balanced Brazilian coffee at a wide roast range. Full City and Full City+ produce brooding chocolate roast flavors, with a mix of dried stone fruit and hickory smoke accents in the finish. Dark roasts are great as espresso too - single origin or as a blend component. The difference in cup flavors between no rest and rest are quite different. We find that Brazils in particular benefit from 48+ hours rest after roasting.