We picked up several coffees from the Sertao Group this season, owned and operated by the Pereira family. They process coffee from all over the region, and also have their own farms, this one from Fazenda Santa Lucia in Carmo de Minas. We have a couple different lots from this farm, this one specifically for Shrub. 80 hectares of Santa Lucia are allocated for coffee production, and while they grow a few different coffee varietals, this is a Yellow Bourbon separation. It's also a pulp-natural process, and we think lends to a cleanliness, and even gentle acidity in the profile, often missing in some of the dry-processed coffees. Elevation at the farm is in the range of 1000 - 1250 meters. They manually harvest - a rarity in Brazil these days - and the coffee is then washed using recycled water, which is recycled yet again and used for other farming. After washing, the parchment is machine dried and rested for about a month before transport.
The dry grounds have a clean scent for Brazil, caramel and spices, a molasses cookie scent. The wet grounds smell nice, if not a bit on the basic side - brown sugar and a nut note filling out the steam. The cup shows a nice flavor of semi-sweet chocolate up front, even when hot. Cocoa butter flavors build as the cup cools, and light notes of brown sugar, dried cherry and red apple become more prevalent. Body is weighty too, like apple juice, and deeper roast levels harness rich chocolate syrup flavors. This Brazil shows well at a wide range of roasts, even as light as City. Perhaps just as versatile in brew methods too.