Brazil Dry Process Sítio Niquinho

Brazil Dry Process Sítio Niquinho

Farm Description

We selected this lot from Fazenda Sítio Senhor Niquinho, the farm of Luiz Paulo, one of the founders of the coffee intermediary based in Carmo de Minas, who are responsible for organizing the farms in the region we buy coffee from. The farm is located in Carmo de Minas in the Mantiqueira Mountain area, and is named in memory of Luiz' grandfather. Sitio Niquinho is situated on a sloping hillside that spans 1100 - 1500 meters, and has a mix of varietals, though this is a separation of Yellow Bourbon. It's a dry-processed coffee, meaning the whole coffee cherry is harvested and laid to dry for roughly 30 days before being run through dry hulling machinery in order to remove the outer layer of dried fruit and skin. This is the oldest processing method, and when done well, can yield big fruited sweetness, as well as weighty bodied cup. Fazenda Sítio Senhor Niquinho is as fine an example of dry process Brazilian coffees as any we've tasted this season, fruit forward in comparison to the pulp naturals we selected and a great option for blending as a sweet fruited, bodied coffee component.

This coffee is part of our Farm Gate pricing program.

Cupping Notes

Sítio Niquinho stood out as a fruit-forward Brazil when put on the cupping table with the other arrivals. It was not alone, but when tasted in context with pulp natural offerings from some of the other neighboring farms, this coffee's cup profile seems 'wild' in comparison. The dry fragrance has a complex web of dried and dehydrated fruit smells, and the wet aroma pushes dark, dried berry to the forefront, along with a palm sugar, rustic sweetness. I don't always recommend light roasting with Brazil, and I'd still say that medium roasts of this coffee are probably my favorite, but unrefined sugar sweetness tasted developed, and dehydrated fruit notes showed nicely in the City roast I cup tested. Still, City+ and Full City roasts are where I think you capture the highest level of sweetness, and balance of sweet and bitter tones too. Dark berry notes come through when the cup is hot, and are even more present when the coffee's cooled a bit. The underlying sweetness is on the rustic side, like rice syrup and date/palm sugar. A ribbon of earthy cocoa runs through Full City roasts, and at this roast level, will make a nice blend base for a fruited espresso (or try on it's own). I would avoid taking the roast too dark as there's a chaffy/roast bittering quality that is just below the surface at Full City, that I think will be much more dominant if taken into 2nd cracks.

December 2017 Arrival

Score

86

Lot Size

45 x 60 KG bags

Roast Recommendations

City+ to Full City; City roasts show surprisingly well, still, I think C+ and FC are where the most balance is struck

Processing

Dry Process

Varietal

Yellow Bourbon    

Grade & Appearance

Estate; .8 d/300 grams, 15+ Screen

Packaging

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

Yellow Bourbon

Thankfully they have high tech milling equipment to help sort the twigs and unripe cherries that comes with mechanical picking

Looking out at the Mantiqueira Mountains

 

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