Serrinha is a step above the standard Brazilian cup, in addition to nut and grain notes, unrefined sugars, rustic dried fruit, creamy nut, and bittersweet chocolate find their place. City+ to Full City+. Good for espresso.
"Serrinha" is the name of one of the many plots of coffee planted at Fazenda Santa Lucia. The farm 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 tops out around 1200 meters above sea level, and is planted in several different varietals, this particular lot being Red Catuai. 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 dry 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. Roasted nut tones come through all along the profile, a buttery sugar flavor bubbles up in the steam when pouring hot water. As a brewed coffee, Serrinha has some of the typical roasted nut and grain notes you'd expect from Brazil. But along with it comes understated dried fruit and bittersweet cocoa flavors, which make Serrinha atypical when put up against your standard Brazilian coffee. City+ is or recommended starting point, but I think Full City roasts are where the most balance is achieved between developed raw sugar sweetness and bittersweet cocoa tones. There's a nutty/spice note too that reminds me of boiled peanuts sprinkled with cinnamon. A nice single-origin espresso option (or for espresso blend base), with distilled chocolate bittersweetness, and a creamy raw hazelnut note. Best with 48 hours rest.