Fazenda Joao de Campos is in a region called Alto Parana_ba near Serra do Salitre. It is a high plain in Cerrado Miniero, Minas Gerais state. At 1200 meters, the Serra do Salitre has better altitude than most of Cerrado proper, which averages 800-900 meters for coffee production. This is from a larger farm, no Micro Lot coffee this one. But it is much smaller than the neighboring Fazenda Aurea. Brazil coffee like this should be less expensive than other origins, because these coffees from Cerrado are mechanically harvested, and prepared for export en masse. Done well, mechanical harvesting is brilliant. But how many areas have the flat topography for this technique? Very few. We like this coffee for it's consistency and as a blend base (although it is respectable as a straight roast as well). It works very well for espresso. I used to have a bias against mechanical picking, but seeing the results of this on my last trip to Brazil, it changed my mind. It's not like you can use machines to pick coffee anywhere - Brazil, and the flat plain of Cerrado in particular, is one of the few coffee growing regions it makes sense. The even roast hints at good ripe cherry selection. The reason for receiving coffee in the form of ripe cherry is to ensure uniform processing, and to avoid the defects that usually end up on the patios in typical dry-processing. This is a balanced, not overly fruity flavor profile. It can be roasted lighter (City+) for straight brewed coffee, but I like it best at FC to FC+ for brewed use, blend, and espresso. The dry fragrance has a lot of roast sweetness and scent: nut, caramel, milk chocolate, and a backdrop of fruit. At City roast the aromas are malty sweet and lightly fruited, with a hazelnut note, but at FC+ they are much more aggressive and potent, with bittersweet chocolate tangy scents. Full City has the best cup, a nice balance between caramel and chocolate roast notes. FC+ is more pungent, spicy, dark chocolate alkaloids dominating the flavor and finish. Of course, this coffee is a natural for espresso all through the roast range, and would blend very well with both brighter coffees, or intense fruity dry-process types from Ethiopia. It's a very versatile lot.