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 Red Bourbon. 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, meaning the whole cherry is picked from the tree and then laid out to dry for roughly 30 days, after which the dried cherry and parchment layer are mechanically removed. This type of processing tends to impart some fruited flavor on the seed, as well as mute acidity, and produce big body. Roasting can be a little tricky, because there is usually much more chaff produced. Yes, chaff is messy, but more so, it is dark in color, and if still connected to the bean can give the impression that a coffee is darker than it actually is.
From City+ to Full City, this Brazil packs a hefty sweetness of rustic sugar notes that balance out roasted nut, and bittersweet cocoa tones nicely. The dry fragrance has a smell of roasted peanut with a buttery toffee shell, along with some rustic sugar notes underneath. The wet grounds give off a whiff of cooked fruit, a particular sweet spot in the aromatic profile. As a brewed coffee, expect a culmination of dried fruit and roasted nut tones up front, with bittersweet cocoa flavors coming through in the finish. City+ is or recommended starting point, but I think Full City roasts are where the most balance is achieved between developed raw sugar sweetness, rustic dried fruit accents, and lingering cocoa powder flavors. There's a nutty/spice note that reminds me of boiled peanuts sprinkled with cinnamon. A nice single-origin espresso option too (or for espresso blend base), with distilled chocolate bittersweetness, a subtle dried prune note, and creamy nut. Best with 48 hours rest.