THIS COFFEE HAS SOLD OUT.
Layered sugar and nut tones come off like sweetened almond milk, or hazelnut syrup. Brooding chocolate roast tones and aromatic wood accents. City+ to Full City+. Good for espresso.
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We selected this lot from Fazenda do Sertao, the farm of Nazareth Dias Pereira. It is located in Carmo de Minas in the Mantiqueira Mountain area, and is a farm we've purchased coffee from for a few years now. The first photo below is a shot from above the farm, you can see the rows of coffee planted in the valley below the mountain range, as well as in the foothills. This 235 hectare farm is situated at 1250 meters, and has a mix of varietals including Bourbon, Acaia, and Icatu. This lot is a Yellow Bourbon separation and pulp-natural processed.
The dry grounds have a scent of honey puffed wheat, along with a lingering walnut-cacao bar. Adding hot water brings up panella sugar and almond/nut notes, and a pungent leathery sweetness is released on the break. This is an approachable cup of Brazil, marked with bittering cocoa, that is kept in balance by raw sugar sweetness. City+ is a good starting point for this coffee, offering a pleasantly mild Brazil, the brewed coffee characterized by raw sugar and nutty sweetness. By 'nutty sweetness', I mean the sugar and nut aspects come off like sweetened almond milk, or even hazelnut syrup. Full CIty and FC+ produce brooding chocolate roast tones, with aromatic wood and hickory smoke accents in the finish. Dark roasts are great as espresso too - single origin or as a blend component. The difference in cup flavors between no rest and rest are night and day. We find that Brazils in particular benefit from 48+ hours rest after roasting.