Juicy, with notes of black cherry, grape, and stone fruit. Tart acidity like huckleberries, or even coffee cherry skin. Dark roasts have a waxy chocolate mouthfeel, and with notes of fig, Monnuka raisin, and tamarind. This coffee finishes sweet, and with a weighty mouthfeel. Great SO espresso. City to Full City roast.
This is a special micro-lot that scored as the top natural in a cupping competition. Fazenda Monte Verde has won awards for both pulped natural and dry-processed coffees, including first place for this dry-process lot in the Cocarive Competition. The farm is the property of Jose Roberto Canato and his family. The farm is 600 hectares with 140 dedicated to coffee, and much of the farm is maintained in a natural state, with many freshwater springs supplying water for the crops and the natural environment as well. Fazenda Monte Verde is situated at 1260 meters, and they have a variety of coffee cultivars; this lot is Yellow Bourbon. This is one of the nicest Brazil dry-processed coffees I have tasted in a long time.
This dry process Brazilian coffee is laden with dark fruited notes and with an intense sweetness all the way through to the finish. The ground coffee has Concord grape and melon, along with a note of cola nut. There are complex sugars as well, and a scent of dark caramel prevails in deeper roasts. Adding hot water brings up raw sugar in the aroma and a fruitiness that I'd liken to pie filling. Pie fruits like wild blueberry, rhubarb, and plum come to mind - so sweet and saturated. The cup is very juicy, and with notes of black cherry and grape, turning more to stone fruit as the cup cools. There's a tartness to the acidity that is like huckleberries, or even coffee cherry skin. Dark roasts have a waxy chocolate mouthfeel, and with notes of fig, Monnuka raisin, and tamarind. This coffee finishes sweet, and the weight of the liquor allows this quality to hang around in the mouth long after the sip. This coffee's profile is loaded with fruit complexity, and along with the developed sweetness and mouthfeel, will make a great single origin espresso as well.