Brazil Dry Process Sitio Pinheirinho

The cup is bittersweet, a backdrop of powdery cocoa accented by molasses and date sugar, and a faint smokey roast tone. Body and interplay of cocoa/nut flavor characteristics are at the core of Pinheirnho. Full City. Good for espresso.

Out of stock
  • Process Method Dry Process
  • Cultivar Caturra Types, Hybrids, Bourbon Types
  • Farm Gate Yes
Region Carmo de Minas
Processing Dry Process (Natural)
Drying Method Patio Sun-dried
Arrival date November 2017 Arrival
Lot size 50
Bag size 60 KG
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Yellow Catuaí
Grade Estate
Appearance .9 d/300gr, 15-17 screen
Roast Recommendations Full City
Type Farm Gate

The farm Pinheirinho has been passed down from one generation to the next, Paulo Casar Junqueira the third generation in a long line of coffee farmers in the Carmo region. His farm is currently planted in all Yellow Catuaí, a cross of Mundo Novo (Bourbon/Typica type) and Caturra, a dwarf type that typically has a higher yield than Bourbon, and is known for producing a sweet cup. His farm is planted between 1000 and 1200 meters above sea level, modest altitude for Carmo de Minas, and he produces both pulp natural and dry process coffees, this being the latter of the two. ss the coffee is collected in a pond onsite which is then returned to be used for farming. This particular lot is natural process coffee. The climate in the area is ideal for producing naturals and this lot exemplifies this, producing a sweet, slightly fruited cup. We noticed a few full quakers in the 200 grams of roasted coffee. They're easily picked out, but honestly, aren't as noticeable in large batch brewing as the coffee has nut tones to begin with. Like most Brazilian coffees the cup quality is bolstered significantly with rest after roasting. We prefer at least 48 hours.

Full City roasting brings out a savory-sweetness in aroma and flavor, the leading dry fragrance having a smell that recalls the sweet mesquite smoke of barbecue sauce, along with a roasty cacao nib scent. The aroma is more heavily weighted on the latter of these two, unsweetened cocoa powder is the first thing I think of when smelling the wet crust, and chocolate-coated nut along with a savory chipotle/pepper aspects are released when breaking through the crust. The cup is bittersweet, to say the least, a backdrop of powdery cocoa flavors accented by molasses and date sugar sweetness, and a faint smokey roast tone. Body is a big part of what this coffee has to offer, and in general, it's more about the physical weight of the coffee, and the interplay of cocoa and nut flavor characteristics than anything else. These darker roasts pair well with cream, and they function nicely as single origin espresso too. I whipped up a 2-bean blend with another recent addition, Rwanda Nyamasheke Cyato Station, and loved the resulting shot. This Rwanda coffee adds spiced hints, and moderate brightness to the deep chocolate and creamy nut tones offered by Sitio Pinheirinho.