This coffee comes to us from Fazenda Sitio Da Torre, which is under the operation of Garcia family - Edson Rosa to be exact whom we've carried coffee from over the years. Edson and his wife Marisa Coli are more or less the supervisors of the operation, who with help of their in-laws, handle most farm management. This is no small task. In addition to basic coffee production, Sitio Da Torre goes to great lengths to run an environmentally 'clean' operation, separating any waste for recycling at the city of Carmo, maintaining local springs, fencing off areas to preserve local flora and fauna - they also provide health care for the families of all their farm laborers. Elevation at the farm ranges from about 1150 - 1300 meters and they produce both Pulp Natural and Natural coffees, this particular lot being Pulp Natural, and they grow varietals Acaia, Yellow Bourbon, and Yellow Catuai. This family has won several awards at the BSCA (Brazil Specialty Coffee Association), including taking 1st place overall for their Pulped Natural coffee.
The dry grounds are spiced with clove and cinnamon stick, along with a smell of baked honey-wheat bread. It's a sweet smelling coffee, and becomes much more fruit forward in the wet aromatics. Adding hot water brings up a scent of dried peach and caramels, while dark roasts have a much heavier note of caramelized sugars and cinnamon. The cup has an interesting complexity to it, especially in the lighter roast levels. There's a black tea flavor that rides the line between tea tannins and even slight lemon/citric aspects. The sweetness is like raw sugar cane - distinctly transparent - and rounds out flavors of cocoa and nut. Full City roasts have a nice walnut brownie flavor, and with a note of maraschino cherry. This Brazil has definite acidity, and it's on the tannic side, but not overly pronounced, blending in with the up-front sweetness and bittering cocoa flavors. It makes a nice brewed cup of coffee, and with slightly lighter body than many of our other Brazils, wouldn't be my recommendation for SO espresso.