Brazil Sul de Minas -Antonio Microlot

A core bitter-sweetness finds balance in the cup, burned sugar and baker's cocoa bar, accents of cooked banana, hazelnut spread, and sesame candy. City+ to Full City+. Good for espresso.
Out of stock
  • Process Method Dry Process
  • Farm Gate No
Region South America
Processing Dry Process (Natural)
Drying Method Patio Sun-dried
Arrival date Feb 8 2016
Lot size 9bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Cultivar Detail Acaia, Bourbon, Catuai
Grade Estate
Appearance .6 d/300gr, 16-18 Screen
Roast Recommendations City+ to Vienna. Versatile, shows well at a wide range of roasts
Weight 1 LB
This microlot from producer Antonia de Silva won 5th place at the last COCARIVE competition (Regional Cooperative of Coffee Growers of Vale do Rio Verde). He bought his farm "Pinhal" about 20 years ago, and his family currently lives at a house on the property where they work year round, and follow the coffee processing from picking of cherry to the final dry milling. Located in the Mantiqueira mountains, altitude is just above 1200 meters, and the farm is mostly planted with Catuai and Bourbon varieties. Being that it was submitted for competition, there seems to be extra care put into sorting, the bean size fairly uniform and large (16/18 screen size), and we only saw slight insect damage and underripe/quaker beans (easily removed post-roast).
The ground coffee of City+ roasts have more than convincing sweetness, like dark brown sugar-coated roasted almonds. A candied-nut appeal is bolstered with the addition of hot water, bringing up a smell of praline and nut bars in the steam. An attractive scent of almond paste and honey-roasted peanut is released on the break. The hot coffee has pleasing bittersweetness and big body. Hot cups express base flavors of burned caramel and baker's cocoa bar. It's a grounding core, allowing the subtle top notes to stand out in contrast. Cooked banana, hazelnut spread, and sesame candy come to mind as the coffee cools in temperature. At Full City cocoa roast tones command attention, settling in with the weighty liquor, lasting long in the aftertaste. This will make a superb Brazil espresso as a solid anchor when blending (try using at 50%). This coffee will show best with at least 24 hours rest, 48 hours preferred.