Brazil Santa Ines Yellow Bourbon

Pulp natural process makes for a mild cup, soft acidity, hazelnut spread, praline, carob chip cookie. Nut to cocoa tones in the finish. City to Full City+. Good for espresso.
Out of stock
85.1
  • Process Method Pulp Natural
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region South America
Processing Pulp Natural
Drying Method Patio Sun-dried
Arrival date Feb 8 2016
Lot size 40bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Yellow Bourbon
Grade Estate
Appearance .6 d/300gr, 15-17 Screen
Roast Recommendations This does well with a wide range of roasts, City+ through Full City+.
Weight 1
Santa Ines is a smaller-lot coffee from the Sertao family of farms, adjacent to the large farm we have bought many times, that of Nazareth Dias Pereira (we also have a lot from "Fazenda Sertao" right now, another of their farms). The farm is owned by Francisco Isidro Dias Pereira, and is 75 hectares dedicated to coffee with a total size of 215 hectares. Santa Ines is located in Carmo de Minas at 1100 meters, and this lot is 100% Yellow Bourbon cultivar (check out the second pic). Yellow Bourbon is a sub-type that has fruit which ripens to a yellow color. It originated in Brazil. It is possible that Yellow Bourbon is a natural mutation of a cross between Bourbon and a yellow-fruited Typica called "Amarelo de Botocatu". Bourbon coffees are named for the island in the India Ocean where French colonists grew it. It's not so different in the cup than Red Bourbon, but I have noticed higher sugar levels in the Yellow fruit, and the plant has different physical properties.
The dry fragrance has a praline nut smell, spice sachet, and savory-to-cacao aspects in darker roasts. The wet aroma has a sort of honey-wheat smell to it, with a subtle dehydrated apple hint. City+ roasts show nice sweetness, a pleasing brown bread flavor as the cup cools a bit, with carob-chip cookie in the aftertaste. Pulp natural processing makes for a nice mild Brazil cup, softness you'd expect (in relation to acidity). The body is thick, leading to nut skin dry notes in the aftertaste. There's a classic nutty Brazil roast tone (hazelnut in particular) turning more toward cocoa powder in the darker levels at Full City/FC+ roasts. Lighter shades are more delicate, a praline like sweetness, with buttery caramel. I like both, and find it works very well for SO espresso in a wide range of roasts.