CLICK HERE for holiday ordering and shipping info.

Brazil Dry Process Fazenda Santa Luzia

Dried to winey fruit, bittersweet cocoa, syrupy sweetness. Heavy chocolate tones, cocoa-dusted dry fruits and nuts. Great blend base. City+ to Vienna. Good for espresso.
Out of stock
85.3
  • Process Method Dry Process
  • Cultivar Caturra Types
  • Farm Gate No
Region South America
Processing Dry Process (Natural)
Drying Method Patio Sun-dried
Lot size 50bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Cultivar Detail Catuai
Grade Estate
Appearance .6 d/300gr, 15-17 screen
Roast Recommendations City+ to Full City+ for my taste, but this one can go all the way to Vienna for those who prefer a darker roast.
Weight 1 LB
Our first new-crop Brazil, this is made up of the farm's early harvest. Fazenda Santa Lucia is located in the growing-region of Campos Altos, the town itself sitting at 1000 meters, much higher than what is average altitude from much of the Cerrado region. This particular farm topping out right around 1200, and is planted in several different varietals, this particular lot being Catua_. Much of the coffee is still manually picked, as part of the farm is situated on a slope, a grade that does not allow for mechanical harvesting. The farm is well-managed, with new milling facilities onsite and the infrastructure to process and store large and smaller lot separations. This particular coffee is naturally processed, but we also have an eco-washed (pulp-natural) lot of the same varietal separation as well. The role different processing methods play on cup profile is telling when putting these two side by side!
From City+ to Full City, this Brazil packs a hefty sweetness of rustic sugar notes, backed with a praline nuttiness and dried fruit hints. The dry fragrance has an amaretto smell, a bit like almond liqueur and dry cherry. The wet grounds give off a fruit cake smell, candied cherry and sweet, spiced bread with nuts. As a brewed coffee, expect a mingling of dried stone fruit and bittersweet cocoa, equal parts of both. As the cup cools, fruits become much more apparent, and a syrupy sweetness does well to balance out slightly-rustic fruit tones that come to fore. Full City roasts see a boost in chocolate tones, building flavors of cocao-dusted dry fruits and nuts. This makes a nice single-origin espresso too (or for espresso blend base), distilled flavor of chocolate and cherry syrup, with candied/cocoa nut in the long aftertaste.