Robust cocoa roast flavors are matched by unrefined, molasses-like sweetness, with dried banana and berry accents. Big cacao bass notes at Full City. City+ to Full City+ Good for espresso.
|Region||Pedralva, Carmo de Minas|
|Processing||Dry Process (Natural)|
|Drying Method||Patio Sun-dried|
|Arrival date||February 2019 Arrival|
|Bag size||60 KG|
|Cultivar Detail||Yellow Bourbon|
|Appearance||.7 d/300gr, 16 - 18 Screen|
|Roast Recommendations||City+ to Full City+|
|Recommended for Espresso||Yes|
This coffee comes to us from the region of Pedralva, in the Mantiqueira micro region, an area that boasts over 2000 smaller farms. At 30+ hectares each, the farm sizes aren't "small" when comparing with the small holder farms we buy from in Colombia for example. But they're small for Brazil, home to massive estates with fully mechanized harvesting operations. Many of the farmers in Pedralva still do some manual picking, allowing for better separation of ripe and underripe cherry. This particular lot is from Pedra Branca, a processing facility that was erected as part of a quality-focused initiative providing the local farmers state of the art processing infrastructure where they can process smaller batch sizes. The facility is equipped to produce both pulp-natural and dry-processed coffees, this being the latter. The farms are located around the Pedra Branca mountians, plantings in the 1300 meter range and planted mainly in Yellow Bourbon and Catuai, although this is a Yellow Bourbon separation. We found that the cup profile tastes the most settled with at least 48 hours.
City+ is a good starting point in terms of finding balance between sweet and bittering coffee tones. Both City+ and Full City roasts harness robust cocoa roast flavors that are matched by unrefined, molasses-like sweetness. The aroma offers a banana bread smell, somewhat murky berry and a bittersweet touch of cocoa. The brewed cup has bittersweetness you expect from Brazil, underlying cacao-like accents with countering molasses and rustic palm sugar sweetness. After cooling a bit a dried berry note comes through as well as a finishing flavor of dried banana. Full City roasts really bring out big chocolatey bass notes. With Brazils I like to use a more gradual roast curve in order to bolster the cacao/roast tone character while avoiding ashy flavors that might come with roasting a soft coffee too fast. If you have manual heat control, try pulling back on your heat input 10 degrees F before 1st crack and adjust from there. This will surely make a great SO espresso, or as a body/bittersweet component for an espresso blend base.