A red raisin note underscored by caramelizing sugar and toffee sweetness, and nut and carob finishing accents. Softness you'd expect from Brazil and body is thick, as are chocolate characteristics. City+ to Full City+. Good for espresso.
|Region||Carmo de Minas|
|Drying Method||Patio Sun-dried|
|Arrival date||February 2019 Arrival|
|Bag size||60 KG|
|Cultivar Detail||Yellow Bourbon|
|Appearance||.8 d/300gr, 16 - 18 Screen|
|Roast Recommendations||City+ to Full City+|
|Recommended for Espresso||Yes|
Santa Ines is a smaller-lot coffee from the Sertao family of farms, adjacent to the large farm we have bought many times, that of Nazareth Dias Pereira (we also have a lot from "Fazenda Sertao" right now, another of their farms). The farm is owned by Francisco Isidro Dias Pereira who has 75 hectares dedicated to coffee with a total size of 215 hectares of land. Santa Ines is located in Carmo de Minas at 1100 meters, and this lot is 100% Yellow Bourbon cultivar. Yellow Bourbon is a sub-type that has fruit which ripens to a yellow color. It originated in Brazil. It is possible that Yellow Bourbon is a natural mutation of a cross between Bourbon and a yellow-fruited Typica called "Amarelo de Botocatu". Bourbon coffees are named for the island in the India Ocean where French colonists grew it. It's not so different in the cup than Red Bourbon, but I have noticed higher sugar levels in the Yellow fruit, and the plant has different physical properties.
The dry fragrance has a praline nut smell like caramel and almond, and savory-to-cacao aspects in darker roasts. The wet aroma echoes these smells and the saturated sweetness is a bit like peanut candies or a Butterfinger center. City+ and Full City roasts display nice sweetness in the brewed coffee, a pleasing red raisin note underscored by caramelizing sugar and toffee sweetness, and a sweet grain flavor that comes off like carob in the aftertaste. Pulp natural processing makes for a nice mild Brazil cup, with softness you'd expect (in relation to acidity). The body is thick, especially with more roast development, and Full City roasting brings about chocolate syrup characteristics both in terms of flavor and mouthfeel. There's a classic nutty Brazil roast tone (hazelnut in particular) turning more toward cocoa powder in the darker levels at Full City/FC+ roasts. Lighter shades are a bit more delicate, sweet and savor flavors at the core, and umami tea accent. I like both and find it works very well for SO espresso in a wide range of roasts