Brazil Dry Process Pedra Branca Yellow Bourbon

Robust cocoa roast flavors are matched by unrefined, molasses-like sweetness, with dried banana and berry accents, and rum candy in the aroma. City+ to Full City+ Good for espresso.

Out of stock
  • Process Method Dry Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Pedralva, Carmo de Minas
Processing Dry Process (Natural)
Drying Method Patio Sun-Dried
Arrival date December 2019 Arrival
Lot size 50
Bag size 60 KG
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Yellow Bourbon
Grade Estate
Appearance .8 d/300gr, 16-18 Screen - expect a few partial quakers
Roast Recommendations City+ to Full City+
Type Farm Gate
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, rum candy 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 that keep the coffee profile grounded. 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. Once again Pedra Branca is at the top of our list of Brazil SO espresso, and can also be used to as a body/bittersweet component for an espresso blend base.