This is our second micro-lot from Rinaldo Junqueira, owner and operator of Fazenda Furnas in the Pedralva region of Carmo de Minas. Don't worry, you probably didn't miss the 'first' lot. We already had one of his lot separations sold under the regional name, 'Pedralva', which doesn't really give the proper credit. At any rate, we picked up several lot separations that he produced this season, this one being made up entirely of Yellow Bourbon. Most of his farm is planted in this varietal, though there is some Catuai on the farm as well. Rinaldo has gone to great lengths to separate lots, which gives us the opportunity to select much smaller amounts based on quality before any blending occurs. His farm, Fazenda Furnas, sits at about 1300 meters and utilizes an effective water recycling system involving a pond onsite. This lot is naturally processed, a processing method ideal for the Pedralva area climate. Like most Brazilian coffees, the cup gets significantly better with rest after roasting. We prefer at least 48 hours.
Sweet spices, dried fruits, and a pleasant nuttiness define this coffee's profile both aromatically and in the cup. The dry fragrance smells of dehydrated peach, with subtle notes of cinnamon stick and toasted almond. Darker roasts show various shades of dark chocolate and have a bittersweet pungency. This coffee has a very sweet smell of baked fruit cake when hot water is added - dark sugar, walnut, dried fruits, and spices - and Full City has a chewy chocolate scent, along with a green herb note on the break. The cup is very sweet up front, with a strong brown sugar flavor in City+ roasts, followed by oatmeal cookie with nuts. There's a nice golden raisin flavor too that provides a slightly tart aspect to the profile, and as the coffee cools stone fruit flavors come up in the cup. Dark roasts are very chocolatey, with dense sweetness, almond, and thick body. Fruits tend to be a bit more muted in these darker roast levels, and are most apparent when cool.