The cup has a wild sweetness to it with dried apricot, peach, and black cherry. Lighter roasts have aromatic wood, darker roasts have toasted cocoa with pipe tobacco and burnt sugar in the finish. This is a fairly clean pulp natural coffee, with nectar-like body. Good SO espresso - plum, dark chocolate, and lots of cocoa. City to Full City+
Fazenda Recreio sits at 950 meters, and is located in the municipality of Sao Sebastiao da Grama, in the upper Northeastern corner of Mogiana. Homero Texeira de Macedo Jr comes from a long line of coffee farmers, all cultivating coffee at Recreio for well over 100 years. Bringing an educational background in agronomy to his practice, Macedo Jr now produces specialty coffees on the family farm, including many different varietals such as this Yellow Bourbon. This is a pulp natural processed coffee, which means that the skin has been pulped off - removing only the outer layer, and leaving the mucilage to dry naturally on the bean.
In lighter roasts, the dry fragrance has a raw tobacco sweetness to it, with dried cherry and sweet peanut sauce. Darker roasts give off notes of baking spices such as clove, and all-spice. At City+, the wet grounds have a nicely fruited aroma of plum and apricot, and is accompanied by golden brown sugar and cocoa nibs. FC+ roasts gave off more developed sugars like molasses, and even burned sugars. The cup sticks pretty close to the profile of aromatics. Recreio has a wild sweetness to it, which has a lot to do with it being a pulp natural coffee. Fruits like natural dried apricot, dried peach, and black cherry are front and center across the roast spectrum. Lighter roasts produce notes of aromatic wood, while more developed roasts taste of toasted cocoa with pipe tobacco and burned sugar in the finish. This is a clean coffee, with a nectar-like body. Recreio also bodes very well as a single origin (SO) espresso - plum, dark choc, and lots of cocoa.