A very approachable Brazil cup, caramel sugar sweetness, apple notes, and even malic hints. A uniquely clean profile, the finish fills out with layered chocolate flavors. Espresso shots are thick, sweet, and with chocolate richness. City+ to Full City+. Good for Espresso.
The Pereira family are central to the group we've been buying from in Carmo de Minas. The Carmo group consists of several farms producing micro-lots based on varietal and day separations, a few of the names regularly placing at Brazil COE. The Pereiras own and operate a few of these farms (you'll recognize names like Fazenda IP, Borgas, Sertao, etc), and this coffee is from Irmao Pereira. It's a yellow bourbon separation, fruit which have extremely high sugar content when ripe, close to that of sugar cane. It's a pulp natural process coffee, meaning that the coffee is not fermented, but rather some of the mucilage fruit is left intact during drying. In Brazil, this produces a much 'cleaner' cup than the widely-used dry process method.
The dry grounds has hints of dried apple and cinnamon, topping a grounding scent of burned sugar. The wet crust shows a cookie-like sweetness, City+ roasts smelling of baking oatmeal-raisin cookies, a cooked sugar and butter sweetness. That buttery caramel/sugar flavor carries over into the cup too, and this is a good example of how clean a well-processed, pulp natural Brazil can taste. A refreshing apple flavor comes out in the cooling cup, also lending a structuring malic hint. Taking the roast toward Full CIty builds a fruited-cacao characteristic that fills out this coffee's finish. I pulled a shot of espresso with our Full City roast, and wow, what a chocolate bomb. Thick, viscous mouthfeel, dense chocolatey sweetness, and a rich cacao/bittering finish. Great on it's own, and will make a fantastic base for a blend.