Brazil Dry Processed Fazenda do Sertao

Layered sugar and nut notes come off like sweetened almond milk, giving way to brooding chocolate roast tones, with both fruit and aromatic wood accents. City+ to Full City+. Good for espresso.
Out of stock
86.1
  • Process Method Dry Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region South America
Processing Dry Process (Natural)
Drying Method Patio Sun-dried
Arrival date Feb 15 2016
Lot size 70bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Yellow Bourbon
Grade Estate
Appearance .4 d/300gr, 15+ Screen
Roast Recommendations City+ to Full City+ works well; best with 48 hours rest
Weight 1 LB
Recommended for Espresso Yes
We selected this lot from Fazenda do Sertao, the farm of Nazareth Dias Pereira. It is located in Carmo de Minas in the Mantiqueira Mountain area, and is a farm we've purchased coffee from for a few years now. The first photo below is a shot from above the farm, you can see the rows of coffee planted in the valley below the mountain range, as well as in the foothills. This 235 hectare farm is situated at 1250 meters, and has a mix of varietals including Bourbon, Acaia, and Icatu. This lot is a Yellow Bourbon separation and dry-processed.
The dry grounds have a scent of honey puffed wheat, along with a lingering walnut and baking spice smell. Adding hot water brings up panela sugar and almond/nut notes, and a pungent leathery sweetness is released on the break. This is an approachable cup of Brazil, marked with bittering cocoa tones that are kept in balance by raw sugar sweetness. City+ is a good starting point for this coffee, offering a pleasantly mild cup. The brewed coffee is characterized by raw sugar to nut notes - like sweetened almond milk - and with lightly fruited accents in the finish. Full City and FC+ produce brooding chocolate roast flavors, with aromatic wood and hickory smoke accents in the finish. Dark roasts are great as espresso too - single origin or as a blend component. The difference in cup flavors between no rest and rest are quite different. We find that Brazils in particular benefit from 48+ hours rest after roasting.