Approachable cup of Brazil, with a nice base bittersweetness. Expect developed sugar sweetness, hazelnut, and cacao/cocoa finish. This is a bodied cup, and will perform well as espresso or blend component. City+ to Full City+. SO 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 pulp-natural processed.
The dry grounds have a scent of honey puffed wheat, along with a lingering all-spice smell. Adding hot water brings up panella sugar notes, a distilled cane juice smell, pungent and sweet. This is an approachable cup of Brazil, marked with bittering cocoa, and balancing sugar flavors. We had good luck roasting as light as City and as dark as Full City. The physical sort of the coffee is quite nice, and we found only a couple quakers in the roasted coffee. At City+ there's a hazelnut flavor that sits well with the balanced bittersweet aspects, shifting toward baker's cocoa in the finish. Full CIty produces brooding chocolate roast tones in the cup profile, and is a nice starting point for espresso roasts.