Brazil Rio Verde -Joao Carlos Microlot

Almond sweetness, marzipan, with a dry apple note up front. Lingering aftertaste of cocoa, barley tea, rice syrup, dehydrated berry, and leathery aroma. City+ to Full City+. Good for espresso.
Out of stock
  • Process Method Dry Process
  • Cultivar Bourbon Types
  • Farm Gate No
Region South America
Processing Dry Process (Natural)
Drying Method Patio Sun-dried
Arrival date Feb 22 2016
Lot size 6bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Cultivar Detail Bourbon, Catuai
Grade Estate
Appearance .8 d/300gr, 16-18 screen
Roast Recommendations City+ to Full City+; C+ is the recommended starting point, fruit and nut flavors, and Full City bringing out deeper fruit and cocoa tones
Weight 1 LB
This microlot is from Jo£o Carlos Junqueira Nogueira and from the Rio Verde valley region of the Mantequeira mountains. Out of the mass of entrants into this competition held by Regional Cooperative of Coffee Growers of Vale do Rio Verde (COCARIVE), Jo£o Carlos received 4th place for his naturally processed 6 bag lot of coffee (this correction is a little late, but the coffee from "Sitio Rocinha" that we just had listed was actually 3rd place winner, not 4th as stated in the review!). A lot of hand labor goes into these competition coffees, which is evidenced in the roasted coffee (though there still is the occasional quaker that should be picked out). A 16/18 screen size equates to larger, uniform beans, achieving evenness in color when roasting, and also means no small beans to slip through Behmor grid drums!
The dry fragrance of City/City+ roasts produces a sweet mix of candy-coated nut and cherry cordial candies. Adding hot water really boosts the butter-nut sweetness, marzipan on toast, and toasted sesame candies come to mind. The break lets off a leathery scent, with nut brittle, and cooked fruit smells released. Layered cocoa tones accent the cup across the roast spectrum, and are coupled with sugar-coated almond flavors. City+ roasts produce a surprising tart, dried apple note, along with an earth-toned barley tea flavor, and rice syrup sweetness. Fruit flavors accent the finish - like dehydrated berries - most prevalent on the exhale. Plum and rich cacao flavors are boosted at deeper roast levels, the cup achieving a wonderful bittersweet flavor, which as espresso translates as syrupy cocoa flavors, with a surprising licorice root twist.