THIS COFFEE HAS SOLD OUT. Sitio Rocinha has wonderful fruit tones in aroma and flavor, with caramel-covered almond, dried cherry, dark berry, and melon hints. Cocoa, almond, and spice notes long in the finish. City+ to Full City+. Great for espresso.
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The farm "Sitio Rocinha" (or "site" Rocinha in Portuguese) has been in the Oliveira family for three generations now. Demétrio is the newest generation, inheriting the farm by way of his mother, Maria, in the mid 1980s and working in partnership with his brother. His grandfather Antonio acquired the farm in 1962, and since that time, the area planted in coffee has grown to almost 10 hectares. They grow a mix of red and yellow Catuaí, and this particular lot is a naturally processed coffee. This lot was entered into a competition held by Regional Cooperative of Coffee Growers of Vale do Rio Verde (COCARIVE), and received 4th place for naturally processed coffees. They were also top 15 at Brazil COE in 2014. 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 a pleasant fruited quality, like chocolate-covered raisins, with a dried plum and cinnamon stick accent. An attractive almond paste scent comes up in the steam off the wet grounds, like marzipan, and with dried cherry hints. The break produces a pronounced cocoa powder smell, highlighted by even more dried fruits . The hot coffee has pleasing bittersweetness, reminiscent of the burned caramel top on a creme brûlée, and an accompanying toffee nut flavor that hangs around in the aftertaste. Fruit tones open up a bit as the cup cools, tart berry accents providing a sort of acidic backbone (though no where near 'bright'), and an interesting flavor of green melon. At Full City and Full City+ cocoa bittersweetness prevails, and with body for days, and a baking spice complexity most sensed in the long finish. The deeper roasts will work very well for espresso. This coffee will show best with at least 24 hours rest, 48 hours preferred.