Brazil Dry Process Fazenda Furnas

Brazil Dry Process Fazenda Furnas

Farm Description

Rinaldo Junqueira owns and operates Fazenda Furnas, an 80 hectare farm located in the Pedralva region of Carmo de Minas. The farm is situated in the highlands, topping out at 1300 meters and planted mainly in Yellow Bourbon and Catuai. Fazenda Furnas has a fairly modern infrastructure replete with a sustainable water recycling set up where water used to process the coffee is collected in a pond onsite which is then returned to be used for farming. This particular lot is natural process coffee. The climate in the area is ideal for producing naturals and this lot exemplifies this, producing a sweet, fruited, and rather 'clean' cup. We noticed a few full quakers in the 200 grams of roasted coffee. They're easily picked out, but honestly, aren't as noticeable in large batch brewing as the coffee has nut tones to begin with. Like most Brazilian coffees the cup quality is bolstered significantly with rest after roasting. We prefer at least 48 hours!

This coffee is part of our Farm Gate pricing program.

Cupping Notes

This natural from Fazenda Furnas has a nut and fruited profile, with a depth in sweetness that rounds out the cup quite well. The dry fragrance has a smell of almond biscotti, and caramel-coated peanuts. The sweet nut smells come off like Thai peanut sauce at City+ and are accompanied by subtle dried apricot aromatics. As brewed coffee, Fazenda Furnas shows best starting around City+ roast level, and I think my favorite "daily drinking" results were around Full City, where sweetness and bittersweet cocoa tones find relative balance. Nut tones come through loud and clear too, this is Brazil coffee afterall. And along with a dried fruited side, accent notes of banana bread with walnut comes to mind, or a red raisin and roasted nut trail mix. Full City adds a hefty chocolate bittersweet backing to the cup too, like mortar that helps hold it all together. Full City is a good roast minimum for espresso too, and if using in a blend, it's worth considering adding a small amount as an accent coffee to a washed Central, or even washed Burundi/Rwanda. Though not necessary, we do suggest waiting a full 48 hours post roast to allow the profile to settle into place.

December 2017 arrival.



Lot Size

35 x 60 KG Bags

Roast Recommendations

City+ to Full City+


Dry Process


Yellow Bourbon    

Grade & Appearance

Estate; .7 d/300gr 16 - 18 screen


Shipped to us in GrainPro
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This coffee has sold out. The review is provided for reference purposes only.

Harvested coffee cherries ready for the first round of sorting at Fazenda Furnas

The soft-sloped hills surrounding the farm

A shot of the Yellow Bourbon shrubs at the farm


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