Brazil Dry-Process Pedra Branca
The cup has bittersweetness you expect from Brazil, underlying cacao-like accents with countering molasses sugar sweetness, and a green melon accent. . A bright red fruit flavor at the top gave way to an underlying sweetened dark chocolate flavor, shifting toward chocolate malt ice cream in the long aftertaste.
Processing: Dry Process
This coffee comes to us from the region of Pedralva, in the Mantiqueira micro region, an area that boasts over 2000 "small holder" farmers. I'm using quotes here, as we don't usually consider farmers with 30, 40, even 50 hectares as "small holders". But this is quite small for Brazil, home to massive estates with fully mechanized harvesting operations. Many of the farmers in Pedralva still do some manual picking, allowing for better separation of ripe and underripe cherry. This particular lot is from Pedra Branca, a processing facility that was erected as part of a quality-focused initiative, providing the local farmers state of the art processing infrastructure where they can process smaller batch sizes. The facility is equipped to produce both pulp-natural and dry-processed coffees, this being the latter. The farms are located around the Pedra Branca mountians, plantings in the 1300 meter range and planted mainly in Yellow Bourbon and Catuai, although this is a Yellow Bourbon separation. The climate in the area is ideal for producing naturals and this lot exemplifies this producing a sweet, fruited, and 'clean' cup.
Description from Coffee Shrub.