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Brazil Patrocinio Familia Delarisse Microlot

Up-front sweetness, big body, and low acidity - what we love in Brazil coffee. Flavors of hazelnut mix with cocoa nicely, and taste like a chocolate spread. This coffee is lightly fruited with black currant and cherry. Body is weighty and dark roasts make incredible espresso. City to Full City+.
Out of stock
  • Process Method Dry Process
  • Cultivar Caturra Types
  • Farm Gate Yes
Region South America
Processing Dry Process (Natural)
Drying Method Patio Sun-dried
Arrival date Mar 26 2014
Lot size 20bags/boxes
Bag size 30.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Catuai
Grade Estate
Appearance .2 d/300gr, 17-18 Screen
Roast Recommendations A versatile Brazil, this cups well from City to Full City+. Full City and beyond make for an incredible SO espresso
Weight 1 LB
Recommended for Espresso Yes
This microlot is from the Delarisse family, who own and operatte Fazenda Chapadao de Ferro. Their family run farm is located in the Patrocinio area of Minas Gerais, an area known for regular annual rainfall, rich volcanic soil, and plentiful irrigation from a rather large network of streams. Fazenda Chapadao de Ferro sits at around 1200 meters atop an ancient inactive volcano. Coffee is processed the old-fashioned way here, manually picking the ripest cherry, an initial 'wash' and then laying out to be sun dried on patios. This is a dry-processed coffee, and this careful selection and clean processing play a large role in the resulting cleanliness and sweetness tasted in the cup. This particular lot is a separation of Yellow Catuai, the milled byproduct coming out to just about 1300 LBS. It's a tiny, and special lot, and we're offering it in the 30 KG grain-pro bags that were shipped to us. A really amazing Brazil - one of the best for us this year - and a unique opportunity to pick up a small amount to round out your list.
Grinding the coffee gives off a raisin note, along with black walnut and subtle hints of all-spice. At Full City a raw sugar smell builds and a scent of molasses hangs heavy in the air. Breaking the crust lets off a saturated caramel smell along with a bit of raw almond. Deeper roasts broaden the spectrum of developed sugars and also adding a bit of roast complexity. This coffee exemplifies big body and low acidity, which play a large role in our expectations of Brazil coffees. Add to these factors defined sweetness and a fairly broad cup profile and we have ourselves a unique Brazilian coffee. City+ roasts have hazelnut and chocolate flavors along with simple syrup sweetness. There's a bit of apple and other fruits too, though they play more of a background role in the cooling cup. Full City roasts have so much cocoa flavor, like Baker's chocolate, and a bit of black currant and cherry too. The finish is pure cocoa with layered roast tones - very nice. As espresso it has 'classic' sweet and bittersweet flavors, with roasted nut tones, and ultra-viscous body - nice!