This fazenda (farm) is owned by Francisco Otavio Lotulfo, but a long and storied past. Joaquim Bernardes da Costa Junqueira received uncultivated land to plant and founded Fazenda Barreiro in 1820, which became the headquarters and origin of a large number of farms in the surroundings of Po_os de Caldas, in the southern region of Minas Gerais. At the end of the 19th Century, under the management of his son, Col. Agostinho Jos© da Costa Junqueira, the first coffee fields were planted at an average altitude of 1150 m, in the fertile lands and mild climate of the S£o Domingos Mountain Range. This is a special micro lot from the farm, a separation of pure Yellow Bourbon varietal. Bourbon is the original seed strain from Bourbon Island (named for the French royal family), now called Reunion Island. The yellow variation of this cultivar features coffee cherry fruit that ripens to a yellow color, not red. It is somewhat more delicate, and more difficult to pick since ripeness is harder to ascertain. It has lower yields per plant and ripens slower, which can result in great cup quality. This is a very unusual and complex coffee, and has won quite a few accolades: BSCA and COE in 2001, 2002, 2003, 2004, 2006, and Illy award in 2007. The dry fragrance is has strong nut tones, sunflower seed, and savory qualities. There are hints of fresh leather, which perhaps doesn't seem like something you want to smell in your coffee, but it is very attractive in this cup! The aromatics have hints of ripe muscat grape and a bit of banana sweetness, as well as hazelnut roast tonality. Cup flavors are so unique, with toasted almond, savory spice, honey and bee pollen sweetness. The cup is very dense, oily, thick. I get a raw sunflower seed flavor, and hints of olive oil. The overall flavor profile is concentrated in the middle ranges, without high acidic effect or (at my City+ cupping roast) dark, pungent deep tones. As it cools, it seems thicker and thicker. I start to get a single-malt scotch flavor from the coffee, with a tiny suggestion of roasted red pepper. For me, this is a unique flavor experience overall, that might have aspects of Indonesian coffee (low acidity, rustic sweetness), even Aged Sumatra (leathery hints), but is also unique when I line it up against other natural and pulp-natural Brazils on the cupping table. I can easily pick it out of the line-up every time in blind cupping.