Layered sugar and nut notes come off like sweetened almond milk, and honey-glazed almond, and baker's cocoa and hickory notes accent the finish. An approachable Brazil favorable in middle to dark roasting. City+ to Full City+. Good for espresso.
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 almond and baking spice smell. Adding hot water brings up sugar coated 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 brown sugar sweetness. At City+, the brewed coffee is characterized by raw sugar to nut notes, a glazed almond flavor dusted in baker's cocoa, and an impression of sweetened almond milk in the finish. Full City and FC+ produce brooding chocolate roast flavors, with a campfire hickory note in the aftertaste. 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, and we find that the flavor profile finds harmony if you can wait 48 hours post roast.