Santa Ines shows flavors of canned pear and brown bread, with chocolate grittiness in the finish - especially at deeper roast levels. Cooked fruit, baking cocoa, kola nut, and savory undertones. Works well at a wide range of roasts. City+ to Full City+.
Santa Ines is a smaller-lot coffee from the Sertao family of farms, adjacent to the large farm we have bought many times, that of Nazareth Dias Pereira (we also have a lot from "Fazenda Sertao" right now, another of their farms). The farm is owned by Francisco Isidro Dias Pereira, and is 75 hectares dedicated to coffee with a total size of 215 hectares. Santa Ines is located in Carmo de Minas at 1100 meters, and this lot is 100% Yellow Bourbon cultivar (check out the second pic). Yellow Bourbon is a sub-type that has fruit which ripens to a yellow color. It originated in Brazil. It is possible that Yellow Bourbon is a natural mutation of a cross between Bourbon and a yellow-fruited Typica called "Amarelo de Botocatu". Bourbon coffees are named for the island in the India Ocean where French colonists grew it. It's not so different in the cup than Red Bourbon, but I have noticed higher sugar levels in the Yellow fruit, and the plant has different physical properties.
The dry fragrance has a plum/prune smell, all spice, and a savory aspect in darker roasts. The wet aroma has a sort of wheatiness to it, like wheat and honey, a fruit filled cookie smell. City+ roasts show nice sweetness, an interesting flavor of canned pear and brown bread as the cup cools a bit, some chocolate grittiness in the finish. There's definitely fruited highlights, but for a naturally processed coffee, this one's on the mild side. The fruits that do come out are the cooked sort. More roast development builds chocolate and even slightly savory flavors, with the bittering aspects of baking chocolate mixed with kola nut in the finish. Light roasts are a bit more delicate and sweet, whereas Full City is where chocolate roast tones begin to dominate the profile. This coffee works well at a wide range of roasts, and is a great option for single origin espresso.