Brazil Yellow Bourbon - Fazenda Kaquend

Sweet grains are definitely front and center in the cup with toasted sesame seeds, malted barley, and a note of gen ma cha tea. The coffee has a silky mouthfeel, full body, and with a pleasing touch of raw honey. Dark roasts have chocolate roast tones, burnt sugar, and a smell of pecan pie. This coffee has a clean finish, with a note of orange pekoe tea. Great SO espresso. City+ to Full City+ roast.
Out of stock
86.9
  • Process Method Pulp Natural
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region South America
Processing Pulp Natural
Drying Method Raised Bed Sun-dried
Arrival date May 7 2013
Lot size 20bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Yellow Bourbon
Grade Estate
Appearance .2 d/300gr, 16-18 Screen
Roast Recommendations Both light and dark roasts work really well with Fazenda Kaquend: City+ to Full City+
Weight 1
At the foot of the Serra da Mantiqueira, Fazenda Kaquend has a 200-year-old tradition of coffee production. The farm is owned by Jose Wagner Ribeiro Junqueira and his wife Margarida, and their sons Kleber, Ralph and Herbert. Kaquend has won too many awards to list, including the #1 spot in the Cup of Excellence. This microlot is a pulp-natural process (cereja decascada) from this 45 acre farm with an altitude of 1100 to 1450 meters, and produced by his son Kleber. They have Yellow Bourbon, Acaia, Yellow Catuai, and Catuai varietals planted, but this particular lot is Yellow Bourbon. Keep an eye on this coffee when roasting. The beans will start to fracture a ways before any audible snap. I think I pulled our City+ roast a little past the 1 minute mark from the beginning of the first audible snaps.
This is definitely one of the better Brazil's we've seen this year. The dry grounds smell of malted caramel, with a grain sweetness like caraway or pumpernickel. Dark roasts show toasted sugar, molasses, and orange peel zest. Hot water boosts the sweetness in the aromatics with lightly caramelized sugars, dark fruits, chocolate nut, and vanilla bean. If you take this coffee closer to a Full City roast, you may find that the wet grounds have a "brawny" aroma - almost on the fatty side of things, but replete with deep sweetness. The cup is very nice and with a surprisingly clear finish. Sweet grains are definitely front and center in the cup with toasted sesame seeds, malted barley, and a note of gen ma cha tea. The coffee has a silky mouthfeel, full body, and with a pleasing touch of raw honey. Dark roasts have chocolate roast tones, burnt sugar, and a smell of pecan pie. This coffee has a clean finish, with a note of orange pekoe tea. It's nice to have a Brazil with such complexity, and the profile transfers nicely as a single origin espresso too.