Flavors of natural sugar cane and black-tea brightness, and with a clean, cocoa finish.Full City and beyond produces a nice, thick mouthfeel. Darker roasts have a deep burned caramel flavor, and some dried tamarind fruit. Espresso shots are incredibly sweet and syrupy. City to FC+. SO Espresso.
Fazenda Sao Francisco is located in Tapira, within the greater Minas Gerais district. Minas Gerais is a famed coffee growing region, known for a reliant annual rainfall and with areas of rich, volcanic soil. Sao Francisco is owned and operated by Tomas Eliodoro Da Costa, who has made the effort to separate lots in order to allow for selection based on quality. This particular lot is made up of 'Topazio' varietal, a cross of Mundo Novo and Yellow Catuai. This hybrid strain was originally introduced in the Minas Gerais region and still grows in many places today, due to highly productive branches and efficient use of sunlight. Sao Francisco sits just about at 1300 meters, very good altitude for this region. This is a pulp natural coffee, meaning while the skin's been removed from the cherry, most of the pulp/fruit has been left intact when laid out on the drying patios. This lot is tiny - roughly 600 LBS - and therefore only offered in 1 LB and 2 LB increments.
The dry grounds have sweet and spiced notes, and smells a bit like molasses-ginger cookies. It's a dense scent, and packing heft. Full City roasts have a bit of toasted cinnamon stick too, as well as pecan, adding to the complexity. The wet grounds have a nice, black cherry smell and definitely continue the 'baked goods' theme, now boasting more of a chocolate brownie note. It's a deeply sweet smell and transfers nicely to the cup. It's a sweet cup, and a coffee that cups well even at lighter roast levels. It's not overly nutty or drying at City+ roast - actually quite the contrary. There's a natural sugar cane flavor in the lighter roast levels, followed by a black-tea brightness, and clean, cocoa finish. Body isn't huge in the lightest roast, but Full City and beyond produces a nice, thick mouthfeel. These darker roasts have a deep burned caramel flavor, and some dried tamarind fruit, which hang around long into the aftertaste. Espresso shots are incredibly sweet and syrupy, and with a sharp chocolate flavor throughout.