THIS COFFEE HAS SOLD OUT. "Daily drinking" results around Full City, sweetness and bittersweet cocoa tones finding relative balance, and accent notes of banana/walnut bread, red raisin and roasted nut trail mix, and a hefty chocolate bittersweet backing. City+ to Full City+. Good for Espresso.
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Rinaldo Junqueira owns and operates Fazenda Furnas, an 80 hectare farm located in the Pedralva region of Carmo de Minas. The farm is situated in the highlands, topping out at 1300 meters and planted mainly in Yellow Bourbon and Catuai. Fazenda Furnas has a fairly modern infrastructure replete with a sustainable water recycling set up where water used to process 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, fruited, and rather 'clean' 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!
This natural from Fazenda Furnas has a nut and fruited profile, with a depth in sweetness that rounds out the cup quite well. The dry fragrance has a smell of almond biscotti, and caramel-coated peanuts. The sweet nut smells come off like Thai peanut sauce at City+ and are accompanied by subtle dried apricot aromatics. As brewed coffee, Fazenda Furnas shows best starting around City+ roast level, and I think my favorite "daily drinking" results were around Full City, where sweetness and bittersweet cocoa tones find relative balance. Nut tones come through loud and clear too, this is Brazil coffee afterall. And along with a dried fruited side, accent notes of banana bread with walnut comes to mind, or a red raisin and roasted nut trail mix. Full City adds a hefty chocolate bittersweet backing to the cup too, like mortar that helps hold it all together. Full City is a good roast minimum for espresso too, and if using in a blend, it's worth considering adding a small amount as an accent coffee to a washed Central, or even washed Burundi/Rwanda. Though not necessary, we do suggest waiting a full 48 hours post roast to allow the profile to settle into place.