Brazil Dry Process Fazenda Campos Altos

Fruited notes are somewhat edgy, but with convincing sweetness underneath -overripe berry, dried prune, dark baking chocolate, roasted nut, and creamy body. City+ to Full City+. Good for espresso.

$205.00
In stock
86.1
  • Process Method Dry Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Campos Altos, Minas Gerais
Processing Dry Process (Natural)
Drying Method Patio Sun-dried
Arrival date November 2018 Arrival
Lot size 80
Bag size 60 KG
Packaging GrainPro Liner
Farm Gate Yes
Cultivar Detail Topazio
Grade Estate
Appearance .8 d/300gr, 15+ screen
Roast Recommendations City+ to Full City+
Type Farm Gate
Recommended for Espresso Yes

This coffee is from the Serrinha farm in Campos Altos growing region, one of two farms operated by the family of Jose Maria de Oliveira. This particular farm tops out around 1200 meters above sea level, and is planted in several different varietals, this being a Topazio separation (a cross between Mundo Novo and Catuai, that is relatively short in stature, and high yield). This is dry processed lot, meaning the whole cherry is picked from the tree and then laid out to dry for roughly 30 days, after which the dried cherry and parchment layer are mechanically removed. This type of processing tends to impart some fruited flavor on the seed, as well as mute acidity, and produce big body. Roasting can be a little tricky, because there is usually much more chaff produced. Yes, chaff is messy, but more so, it is dark in color, and if still connected to the bean can give the impression that a coffee is darker than it actually is. The coffee benefits from a couple day's rest too, where the cup profile really seems to come together and find harmony.

This lot from the Campos Altos farm "Serrinha" displays an edgy fruit quality that often comes with dry processing. For my personal taste I don't find it to be over the edge, but rather getting into the wine-like berry realm while still retaining convincing sweetness underneath. Don't expect the cup clarity of a Grade 1 Ethiopian dry process, the cooked and dried fruit flavors are more difficult to pinpoint, but show flavor elements of overripe berry, dried prune, and more. The cup has both sweet and nutty flavors at City+, and creamy body gives this somewhat rustic profile staying power. Full City roasts develop dark baking chocolate flavors too, and the prune/date dried fruit notes remain a big part of the cup. A worthy and somewhat wild espresso option on it's own, or tone it down by blending with a pulp natural Brazil, or perhaps a washed Central American coffee.