The cup has pleasing, milky mouthfeel that weighs heavy on your tongue, notes of Brazil nut, banana chips, cocoa powder, and dehydrated strawberry. Heavier cocoa with roast. City+ to Full City+. Good for espresso.
|Region||Sul de Minas|
|Processing||Dry Process (Natural)|
|Drying Method||Patio Sun-dried|
|Arrival date||March 2018 Arrival|
|Bag size||60 KG|
|Appearance||.6 d/300 gr; 15-17 screen|
|Roast Recommendations||City+ to Full City+|
|Recommended for Espresso||Yes|
This coffee placed top 10 in the most recent MINASUL coffee competition for dry processed coffees. We tasted the top 20, bought two. Of those two we picked, this is the more fruit forward coffee, expressing dried rustic fruit flavors that often come with dry process method. MINASUL is the name of a cooperative in Varginha, Minas Gerais, a rather massive coop representing more than 6000 producers in 150 cities. Each year, they hold a competition for their coop members, and the top 20 producers from both natural and pulp natural categories are auctioned off to the highest bidder. A little about the farm. Fazenda Cedro produces about 1,500 bags of coffee each year, and these 30 were specially selected and sorted out based on quality, specifically for the MINASUL competition. The farm is planted in several cultivars including Bourbon, Catuai, and Mundo Novo, and sits between 1200 to 1400 meters.
The dry fragrance has a unique banana accent amidst sugar browning sweetness and hazelnut. There's an earthy smell too in both dry and wet aroma, and reminds me of the sweet smell of clean soil (I mean this in the best of ways!). The banana smell is stronger in wet aromatics, like banana bread baking in the oven, along with berry and cacao accents. The cup is a culmination of what is sensed up front, and has soft acidity that I think to be characteristic of Brazil coffee. Body is pleasing, a thick, milky liquor weighs heavy on your tongue, and flavor notes of Brazil nut, banana chips, cocoa powder, and dehydrated strawberry coalesce. The finish is lined with roasted nut flavors, and more rustic, dried fruit flavors too. Definitely a good candidate for espresso when roasted to Full City or beyond, and I think would be a nice base for blending. I'd like to try a 3 bean blend with this coffee as 50%, and the other 25%/25% split between a wet processed Guatemala, and wet processed Ethiopia. We do need another Workshop Blend right now...hmmmmm.