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. 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 is fruited (as you'd expect from a naturally processed coffee), but with a depth in sweetness that rounds out the cup quite well. The dry fragrance has loads of caramel and fruit, as well as a nice milk chocolate/nut character. I pick up on a sweet smell of Thai peanut sauce underneath, along with slab apricot, and gentle roast tones. The wetted grounds build out fruited smells, including hints of ripe banana, dry cherry and rhubarb. The cup is bodied, and this viscous nature adds heft to sweet fruit notes throughout the cooling cup. It's a sweet coffee, with much in the way of caramel sauce and pectin sugar. Fruited notes shift quite bit and include ripe cherry, strawberry, banana bread, and a touch of green melon. It's a complex cup, yes, but not articulate in the way a dry-processed Ethiopias can be. Expect a haze of cocoa and nut to dull the edges a bit. Not a bad thing, just comes with the territory. A fine Brazilian offering, and one of our first from the Carmo region. City+ roasts will cup great and anything beyond Full City will yield wonderful Brazil SO espresso, or for use as an espresso blend component.