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Brazil, Fazenda Sertaozinho, Pulped Natural, Yellow Bourbon

Impressions: Nut. Toffee. Milk Chocolate. Impressions: Nut. Toffee. Milk Chocolate.
Fragrance of caramel, milk chocolate and nut with vanilla emerging when brewed. Flavor deepens to dark caramel and cacao nib with hints of orange zest, melon rind, and toast in the cup, which sweetens as it cools. Medium acidity with a lingering leather cacao finish.
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TASTING NOTES

  • Caramel
  • Milk Chocolate
  • Nut
  • Vanilla
  • Dark Caramel
  • Cacao Nib
  • Orange Zest
  • Melon Rind
  • Toast
  • Sweet
  • Leather

ROAST LEVEL


Origin Data

Farm: Fazenda Sertaozinho

Variety: Yellow Bourbon

Region: Botelhos, Minas Gerais, Sul de Minas, Brazil

Process: Pulped natural and dried in the sun and mechanical driers

Elevation: Grown between 4,000 - 4,430 feet above sea level

ABOUT THIS COFFEE:

The Sertãozinho Group has consistently established itself as the go-to Brazilian specialty coffee producer with a collection of estates where focus on farm management and processing is unmatched. Much of the credit goes to the leadership of José Renato Gonçalves Dias who draws his passion for coffee all the way back to his great grandparents who established many of the estates in the Sertãozinho Group. As a trained agronomist, Jose has matched his inherited passion with academic knowledge focused on creating biodiverse environments full of microorganisms and beneficial insects that support a healthy coffee crop. The results are indisputable as coffees from the Sertãozinho Group have frequently been selected as one of the top coffees in the Cup of the Excellence competition in Brazil.
This particular lot comes from the Fazenda Sertãozinho, with nearly 6000 acres located in the Sul de Minas region within the state of Minas Gerais. Much of Fazenda Sertãozinho is preserved land, with less than 1500 acres in use for coffee production.
During the harvest, coffee is processed using a state-of-the-art facility with certifications in quality management from the International Organization for Standardization (ISO). For this pulped natural process, cherries are floated to remove less dense and damaged coffee, and then depulped and placed on patios to dry with the mucilage still attached. After 3 days, the coffee is moved to mechanical driers to precisely finish the drying to 11 percent moisture and then carefully stored until it is time for milling and export.

Drying coffee on the "patio" at Fazenda Sertaozinho

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