Sugar-glazed almonds, baker's cocoa, and an impression of sweetened almond milk. Dark roasts are blanketed in chocolate roast flavors. City+ to Full City+. Good for espresso.
|Region||Carmo de Minas|
|Drying Method||Patio Sun-dried|
|Arrival date||December 2019 Arrival|
|Bag size||60 KG|
|Cultivar Detail||Yellow Bourbon|
|Appearance||.7 d/300gr, 15+ Screen|
|Roast Recommendations||City+ to Full City+|
|Recommended for Espresso||Yes|
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 several years now. The photo on the landing page 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 pulp natural process. Pulp natural is when the cherry and most of the fruit are removed and then dried with some percentage of the sticky mucilage layer still intact. Pulp naturals tend to be less fruity than full naturals that are dried with cherry intact. For roasting, they can be a little less chaffy than full naturals too, but still produce more chaff than a wet process coffee.
The dry grounds have a scent of honey puffed wheat, along with a lingering roasted almond smell. Adding hot water brings up sugar coated nut notes and a pungent leathery sweetness is released on the break. Full City roasts show ample bittering roast tones that surely means a chocolatey cup of coffee. This is an approachable cup of Brazil, marked with bittersweet cocoa that's kept in balance by brown sugar sweetness. At City+, the brewed coffee is characterized by unrefined sugar and nut notes at the lighter end of our recommended roast range, a glazed almond flavor dusted in baker's coco, and an impression of sweetened almond milk in the finish. Full City and FC+ are blanketed in chocolate roast flavors, with a campfire hickory note and faint almond and walnut flavors in the finish as well. 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 and we find that the profile is much more harmonious if you can wait 48 hours post roast to start enjoying!