Classic Brazil characteristics of big body, low acidity, and balanced sweet to savory notes. Brown sugar, almond paste, walnut, peanut cookie, cocoa powder, tamarind, and leather. City+ to Vienna. Good for Espresso.
Fazenda Santa Lucia is located in Carmo de Minas, Minas Gerais. They farm much more than coffee, but have set aside roughly 80 hectares for coffee production. The folks at the farm put a lot of effort into the separation of lots and varietals, including individual testing onsite. This particular lot is entirely yellow bourbon, and we were able to construct this lot from several smaller lot separations. 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 (pulp-natural) 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. Santa Lucia is part of a much larger farm group in Carmo who invest quite a bit into infrastructure at the farm level as well as in the community - schools, medical, and utilities.
The dry grounds have a smell of roasted peanut and almond, a sugary coating, a pleasant sweet-to-savory mix in City+ and Full City roasts. There is a slight savory aspect too, like miso paste, that also shows up in the wet grounds. The crust billows a caramel and almond milk smell in the steam too, and a nuttiness all along the way bringing to mind peanut butter cookies in aroma. City+ roasts strike a nice balance between unrefined sugar sweetness and nut/grain notes in the cup, like walnut, almond paste, light brown sugar and the like. At Full City this coffee has viscous body and bittersweet cacao flavors, along with a tamarind hint. Santa Lucia finishes long, and shifts toward powdered cocoa and leathery note in the long finish. I prefer brewed coffee in the City+/Full City roast range and should also please those who prefer 2nd snaps. The darker range works great as single-origin espresso too, or as a blend base.