Approachable cup of Brazil, relatively basic in flavor, and even of the slightly rustic nature. Expect developed sugar sweetness, roasted nut, and cacao/cocoa finish. This is a bodied cup, inky and thick, and will perform well as espresso or blend component. City+ to Full City+. SO Espresso.
This is a smaller lot we selected from Fazenda do Sertao, the farm of Nazareth Dias Pereira. It is located in Carmo de Minas in the Mantiqueira Mountain area, and was a farm we offered several years ago. The first photo below is a shot from above the farm, you can see the rows of coffee planted in the valley below the mountain range, as well as in the foothills. This 235 hectare farm is situated at 1250 meters, and has a mix of varietals including Bourbon, Acaia, and Icatu, but this lot is a Yellow Bourbon separation. It is pulp natural processed coffee and has a more rustic, natural character.
The dry grounds have a scent of honey puffed wheat, like a sweet grain smell, as well as a hearty, savory note of beef consume (the caramelizing sugars aspect). Adding hot water brings up rustic sugar notes, some molasses, and roasted almond. This is an approachable cup of Brazil, relatively basic in flavor, and even of the slightly rustic nature. A lingering note of rice syrup is first to appear in the cup, followed by a hazelnut/cocoa nuttiness filling out the middle of the profile. The finish is like raw cacao nibs, bitter-sweet, and lasting. This is a bodied cup, inky and thick, and will definitely do well as SO espresso. Take this one to at least City+, and our best roast was in between City+ and Full City - bodied, sweet, and brooding chocolate roast tones.