Brazil Sertao - Santa Ines Yellow Bourbon

Out of stock
86.2
  • Process Method Pulp Natural
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region South America
Processing Pulp Natural
Drying Method Patio Sun-dried
Arrival date Aug 8 2012
Lot size 40bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon, Icatu
Grade Estate
Appearance .2 d/300gr, 17-18 Screen
Roast Recommendations This does well with a wide range of roasts, City+ through Full City+.
Weight 1 LB
Santa Ines is a microlot coffee from the Sertao family of farms, adjacent to the large farm we have bought many times, that of Nazareth Dias Pereira. 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. 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 sweet malty sugar note, molasses, and a hint of savory miso. The wet aroma has a suggestion of chocolate cheesecake, with graham cracker crust and sweet toasted grains. The cup is one of the sweeter Brazil coffees I have tasted in some time, and despite being a Pulped Natural process, has good rustic elements as well. There is a praline not, toasted hazelnut and salted caramel flavor. The body is thick, leading to nut skin dry notes in the aftertaste. There a classic nutty Brazil roast tone (hazelnut in particular) turning more toward cocoa powder in the darker levels, at Full City roast. Light roast is more delicate, praline like, sweetness, with buttery caramel, whereas the darker roast has root beer and sarsaparilla notes in the cup. I like both, and find it works very well for SO espresso in a wide range of roasts.