Brazil Dry Process -Fazenda Cachoeira Alta - Archived Review

Brazil Dry Process -Fazenda Cachoeira Alta - Archived Review


THIS COFFEE HAS SOLD OUT. This is a fruit-forward coffee largely due to the fact it is dry-processed. The complex fruits include date, fig and plum, with a nice sugar-browning sweetness and heavy body. City+ to Full City roast is ideal

Out of Stock

Additional Info

Varietal Yellow Bourbon
Grade Estate
Arrival Date July 2015
Appearance .4 d/300gr, 16-18 Screen
Intensity / Prime Attribute Medium to Bold Intensity / Complex fruits, date, fig and plum, sugar-browning sweetness, heavy bodied
Region Manhuacu, Matas de Minas
Roast Recommendations City+ to Full City will work well for this coffee
Organic No
Farm Gate Yes
Recommended for Espresso Yes



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Fazenda Cachoeira Alta is a 100 hectare farm in the Manhuacu area of Matas de Minas zone. It is owned by Geraldo da Paixao, who has expanded the coffee plantings on the land in a slow and thoughtful manner, with large green areas left intact between coffee plots to maintain a natural balance on the property. This lot is 100% Catuai variety and is dry-processed, which explains much of the fruit-forward nature of the cup. Dry-processing involves sun-drying the entire coffee cherry intact as it comes from the tree on a patio, then hulling the coffee to green bean in one step at the dry mill. This area has a good climate for dry-process, and some coffee even dries on the tree before picking.

This coffee was a stand out on the cupping table with it's fruited character (as you'd expect from a naturally processed coffee), but also it's beautiful rustic sweetness. The dry fragrance has caramelized sugar and fruit, and a hint of sweet dried tobacco leaf. The wetted grounds have a sweet smell of raw honey and dates. The cup has a heavy body, and this viscous nature adds heft to sweet fruit notes throughout the cooling cup. It's a rustic coffee, with much in the way pectin sugar. Fruited notes include prominently in the cup, with date sugar as the most forward on the palate, as well as dried pineapple, dried fig, and dark plum. It's a complex cup, and refined one too, putting this Brazil into a league of it's own. City+ roasts will cup great and anything beyond Full City will work great as a straight S.O. espresso