Fazenda do Serrado is a family operated farm located in the Carmo de Minas region of Brazil. At roughly 90 acres, the farm produces a healthy amount of coffee each year and a good portion that is exported is "specialty grade" (they've placed in the Brazilian Cup of Excellence twice). It's a good sized operation - even by Brazilian standards - with most of the business overseen by the two daughters of the family. This coffee is hand-picked, not machine stripped as many farms in Brazil. The PN in the name stands for Pulp-Natural process, meaning the skin is pulped off leaving much of the mucilage intact when transferred to the drying patios. This is called Cereja Descascada in Portuguese. They grow several cultivars on the farm, but this lot of Yellow Bourbon was separated from the rest.
The dry fragrance of City+ roasts have a smell of English Breakfast tea, along with honey and roasted barley. There's a very sweet set of scents in the wet aromatics, a healthy dose of brown sugar and raisin, like oatmeal cookie. A waft of cocoa powder comes up in the steam when breaking the wet crust. Fazenda do Serrado has a flavor of bittersweet cocoa when hot, and even a slight malic acidity comes through. It's mild brewed cup, but with pleasing flavors of caramel and roasted almond, and a "brightness" that while low in the profile adds to the balanced cup. The finish is loaded with cocoa and brisk tea elements, and is so clean compared to the bulk of Brazil coffees we taste. A bodied coffee at City+ and beyond, weighing heavy on the palate, and working great in espresso applications too.