CLICK HERE for holiday ordering and shipping info.

Brazil Fazenda Santa Ines - Samantha Junqueira

Caramel flavors in the cup, a malty sweetness, and a distinct apple flavor. Much of the fruit in light roasts come off as thick, and like nectar - with flavors of peach, pear, nectarine. There's a faint walnut flavor too, that seems to be most in focus in the finish. Full City roasts retain a dark cacao sweetness that sits well with smokey flavors of roast, and a slight, apple juice-like acidity peeks through. Great SO espresso. City+ to Full City+.
Out of stock
86.7
  • Process Method Pulp Natural
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region South America
Processing Pulp Natural
Drying Method Raised Bed Sun-dried
Arrival date Mar 17 2014
Lot size 20bags/boxes
Bag size 60.00kg
Packaging Vacuum Pack
Farm Gate Yes
Cultivar Detail Bourbon, Catuai, Mundo Novo
Grade Estate
Appearance .4 d/300gr, 15+ Screen
Roast Recommendations This coffee cups great at City+ and Full City. The profile holds up to more roast too, but loses a bit of complexity to flavors or roast.
Weight 1 LB
Recommended for Espresso Yes
Fazenda Santa Ines is managed by a now fourth generation coffee family, Familia de Pereira. We've had many lots from Nazarath Dias Pereira and Jose Isidro Pereira, and this particular lot from Fazenda Santa Ines is managed by daughter in-law Samantha Junqueira. The Pereira family is responsible for the Sertao group, based around one of the the first coffee estates in Carmo de Minas (Fazenda do Sertao), now consisting of multiple properties known for producing really nice coffees as well as their commitment to the surrounding communities. Fazenda Santa Ines sits at just about 1000 meters, and this particular lot is made up of Yellow Bourbon, though they also grow Catuai, Acaia, and Mundo Nuovo. Like most of their farms, the Pereira family does a great job of separating lots which enables us to select based on quality and varietal.
A very sweet set of scents found in the ground coffee, with light roasts smelling sweet bran muffin with raisin and walnut. Dried fruits like cherry and plum also come out especially in Full City roasts, and even harbors a hint of green herb. The sweetness really builds with the addition of hot water. More baked goods are sensed in the aromatics, with cinnamon roll, and date paste, as well as a strong smell of brown sugar and marzipan on the break. This coffee cups with thick, inky body, and a dense sweetness to go along with it. Light roasts have lots of caramel flavors in the cup, a malty sweetness, and a distinct apple flavor. Much of the fruit in light roasts come off as thick, and like nectar - with flavors of peach, pear, nectarine. There's a faint walnut flavor too, that seems to be most in focus in the finish. Full City roasts retain a dark cacao sweetness that sits well with smokey flavors of roast, and a slight, apple juice-like acidity peeks through. Dark roasts will make great espresso, but the lighter end of the roast spectrum highlights this coffee's complexity.