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Brazil Dry-Process Familia Campos

Up front sweetness with flavors of date sugar, molasses, raisin, and a bit of cooked banana. Hitting Full City brings on notes of red raspberry, green tea, and even a hint of coriander. This coffee has a unique acidity for a Brazil, that while not 'loud', it has an initial refreshing, mouth-cleansing brightness to it. It's a bodied coffee, with a weight and feel similar to whole milk. The finish has a dusty cocoa powder flavor. City+ to Full City+.
Out of stock
86.7
  • Process Method Dry Process
  • Cultivar Caturra Types
  • Farm Gate Yes
Region South America
Processing Dry Process (Natural)
Drying Method Patio Sun-dried
Arrival date Jan 17 2014
Lot size 19bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Catuai
Grade Estate
Appearance .2 d/300gr, 15-17 screen
Roast Recommendations City+ to Full City+ will cup well; espresso is best at least Full City
Weight 1 LB
Recommended for Espresso Yes
Family run Conquista Farm has quite an operation. It's a mid size farm - just about 50 acres - and the mechanization of harvest rivals many of the larger, modern surrounding farms. A little more than 1/4 of the entire harvest is manually picked and processed, where the majority of cherry is separated from branches via a large chipper-like machine. Workers basically all but stump shrubs and feed them through this machine that separates cherry from branch, spitting the remaining wood material out the other side. A seemingly brutal procedure, we are shocked by the careful separation coffee cherry is actually subjected to. From there coffee is further sorted, and then laid out to dry for about 10 days. Jao Silva Campos bought the land with two children Fernando Silva and Luciano Jose about 15 years ago, and together they own and oversee daily operations from picking to processing, continually growing the farm to it's current size. Conquista Farm sits at a range of altitudes from about 1200 - 1400 meters, and is planted almost entirely in Catuai. Located in the Carmo de Minas region, this area is ideal for producing really nice naturally processed coffees, and along with careful preparation on the part of the the Campos family at Conquista, the fruits of their labor are literally tasted in the cup.
Right out of the grinder, this coffee has a nice smell of honey and wheat. For a natural it's on the 'mild' side of the fragrance spectrum, but nearing Full City you'll find malty sweetness, caramel, and bit of nut butter. Aromatics are bolstered when adding hot water, with br_l©e crust, caramel candy, and a very subtle fruited smell. There's also a slight whiff of miso broth that comes up off the break. In the cup, the sweetness is up front and bold, with flavors of date sugar, molasses, raisin, and a bit of cooked banana. Hitting Full City brings on notes of red raspberry, green tea, and even a hint of coriander. This coffee has a unique acidity for a Brazil, that while not 'loud', it has an initial refreshing, mouth-cleansing brightness to it. It's a bodied coffee, with a weight and feel similar to whole milk. The finish has a dusty cocoa powder flavor and feel that is accompanied by brewers yeast. This coffee cups best with a couple days rest. We had good results at 24 hours, but even better at 48 and 72 hours rest.