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Malted milk chocolate, sweet caramel nougat notes and a hint of fruit peeking out, low acidity makes this a great backdrop/base coffee for an espresso blend. Lighter roast levels have less thickness to the mouthfeel, but have a nice nut-honey character. There are suggestions of peach and pineapple as the cup cools. City+ to Full City+.
This coffee is from Carmo de Minas region, Fazenda S£o Benedito, adjacent to the large farm we have bought many times, that of Nazareth Dias Pereira. The coffee is grown at 1130 meters, and this lot is a mix of cultivars with the majority being Yellow Bourbon. It is processed using the Pulp Natural method. While there are other areas in Brazil that produce some fine coffees in respect to the classic Brazil flavor profile, I feel we have found consistently good lots in the Carmo zone. Here there is a bit more altitude than most of the Cerrado coffees, and certainly more than Mogiana farms. The cultivars are generally the same as the other zones, but I feel the processing, while still on a large scale, has a good quality focus. And I really like how these coffees perform in espresso.
The dry fragrance has cocoa powder, dark honey, with semi-sweet chocolate dominating the darker roast levels, and a hint of savory red miso. The wet aroma has more sweetness, with hazelnut, honey and a hint of dried banana in the light roast. Full City level has malted milk chocolate and less obvious sweetness but a very balanced roast tone. The cup flavors fall right in line with the aromatics. More developed roast levels have that classic chocolate roast taste, with some sweet caramel nougat notes and a hint of fruit peeking out. This roast level, Full City to Full City+, works really well for espresso and the low acidity levels produce a greatly balanced shot, or work as a great backdrop/base coffee for an espresso blend. Lighter roast levels have less thickness to the mouthfeel, but have a nice nut-honey character. There are suggestions of peach and pineapple as the cup cools.