It's amazing how a dry-process Brazil can shift dramatically from lighter to darker roasts. The light roast is nutty with banana accents and creamy body, a sort of banana split sundae. It's not overly sweet, but there are fruity notes that linger into the finish, rustic dried apricot as the cup cools. The dark roast has a tangy pungent sweetness, with suggestions of molasses and dark caramelized sugars, and slightly earthy/rooty notes, like chicory. It has quite a potent bittersweet balance and this lingers through the finish. City+ to Full City+.
Alto Paranaba, the highest part of the Cerrado region, near the town of Rio Paranaba in the state of Minas Gerais. Fazenda Rodomunho is situated at 900-1050 meters above sea level and extends over a total area of 450 hectares. Of these, 316 hectares are planted with 1.3 million coffee trees producing an around 14,000 bags per year.
The Carvalho Dias and Ottoni families have been growing coffee in the most prestigious areas of Brazil since 1890. The traditions of the family are kept alive today by the fourth generation of coffee growers who produce over 200,000 bags of the finest Arabica on several farms located in the choicest areas of the country. The demand for high quality Arabica coffees posed by the growing specialty coffee market has prompted the family to use the Bourbon and other high-quality varieties in all new plantings. Likewise, the pulped natural process has been introduced in order to maintain high quality even in years when the climate is less favorable.
The well-being of the employees and the protection of the environment and also high priorities at Rodomunho. All farms are organized to promote excellent labor relations: fair wages, well above the average for the sector in Brazil and abroad, comfortable housing with all modern services and utilities, schools, clinic, church and sport facilities. These farms are true ïï_agrovillagesïï_.
The coffee plantations are located next to preserved natural forests to ensure ecological balance. Solid wastes from processing are incorporated into the soil and the quality of the mountain spring water is maintained by the use of either the natural or the pulped natural process with minimal consumption or water and recycling.
The farm has won several awards. In 1999, Rodomunho was placed 1st and 4th in Illy's competition and 1st and 10th place in the Gourmet Project competition from the ICO. In 2000, the farm took the 2nd and the 4th places in the Gourmet Project competition and in 2001 placed 4th place in the Gourmet project competition. Rodomunho has also featured regularly amongst the winners of the Cup of Excellence competition
The dry fragrance from a City+ roast has a very sweet "banana smoothie" scent; banana, cream, and some strawberry sweetness. Darker roasts are totally different: dark caramel, peppery pungency, sharp bittersweet scents. It's amazing how a dry-process Brazil can shift like this from lighter to darker roasts. The light roast is very nutty with banana accents and creamy body, a sort of banana split sundae. It's not overly sweet, but there are fruity notes that linger into the finish, somewhat rustic dried apricot as the cup cools. The dark roast has a tangy pungent sweetness, with suggestions of molasses and dark caramelized sugars, and slightly earthy/rooty notes, like chicory. It has quite a potent bittersweet balance and this linger through the finish. Acidity is low; this is more about body than brightness. It's definitely a Brazil for those who like more rustic, fruity coffee.