Fazenda Santa Lucia is located in the growing-region of Campos Altos, the town itself sitting at 1000 meters, much higher than what is average altitude from much of the Cerrado region. This particular farm topping out right around 1200, and is planted in several different varietals, this particular lot being Catua_. Much of the coffee is still manually picked, as part of the farm is situated on a slope, a grade that does not allow for mechanical harvesting. The farm is well-managed, with new milling facilities onsite and the infrastructure to process and store large and smaller lot separations. This particular coffee is naturally processed, meaning the whole cherry is picked from the tree and then laid out to dry for roughly 30 days, after which the dried cherry and parchment layer are mechanically removed. This type of processing tends to impart some fruited flavor on the seed, as well as mute acidity, and produce big body. Roasting can be a little tricky, because there is usually much more chaff produced. Yes, chaff is messy, but more so, it is dark in color, and if still connected to the bean can give the impression that a coffee is darker than it actually is.
From City+ to Full City, this Brazil packs a hefty sweetness of rustic sugar notes, backed with a praline nuttiness and dried fruit hints. The dry fragrance has an amaretto smell, a bit like almond liqueur and dry cherry. The wet grounds give off a fruit cake smell, candied cherry and sweet, spiced bread with nuts. As a brewed coffee, expect a mingling of dried stone fruit and bittersweet cocoa, equal parts of both. As the cup cools, fruits become much more apparent, and a syrupy sweetness does well to balance out slightly-rustic fruit tones that come to fore. Full City roasts see a boost in chocolate tones, building flavors of cocao-dusted dry fruits and nuts. This makes a nice single-origin espresso too (or for espresso blend base), distilled flavor of chocolate and cherry syrup, with candied/cocoa nut in the long aftertaste.