Boa Sorte is a small coffee farm (fazenda) in south Minas Gerais state. I visited there a while ago and checked out the samples last year, but felt there were some improvements to make in the coffee and the processing. It is owned by a young couple, Bethania and Junior, and they have a lot of enthusiasm for improving the farm. It has good altitude for the region of Campos Altos, 1050 meters. They made improvements to their mill, sorting, and drying, and it really shows this year. What we have here is a separation of their 100% Bourbon cultivar trees (Bourbon, the traditional seedstock that was the first brought to the Americas from the East, originating on the Island of Bourbon, now known as Reunion). This is also traditional in another way: patio-dry-process coffee. In this, the whole cherry, picked red and fresh from the tree, is promptly laid out to dry on special patios at the mill. The result is heavy body, low acidity, fruited tones in the cup. It's a rustic profile overall: The lighter City roast has sweet, rustic fruity fragrance from the dry grounds nut hints, papaya, very winey fruit aroma. It seems like it might go over the edge, , become overly fruity, but doesn_‹_t. There are suggestions of cardomom and fresh ginger. With a bit more roast there is a heavy, rustic chocolate aromatic with winey tones (think Scharffen-berger chocolate); totally different than City roast but not unexpected at all. Perhaps the FC+ roast is more what people expect from a true natural dry-process Brazil, and why it forms such a good espresso component, especially for the darker Southern Italian style espresso.