Brazil Dry Process Fazenda Sertao
Farm Notes
(Credit Sweet Maria's)
We selected this lot from Fazenda do Sertao, the farm of Nazareth Dias Pereira. It is located in Carmo de Minas in the Mantiqueira Mountain area and is a farm we've purchased coffee from for several years now. The photo on the landing page is a shot from above the farm, you can see the rows of coffee planted in the valley below the mountain range, as well as in the foothills. This 235 hectare farm is situated at 1250 meters, and has a mix of varietals including Bourbon, Acaia, and Icatu. This lot is a Red Bourbon separation from their farm, and Dry Process method. Dry process coffees are often casually referred to as "naturals", and only involves laying whole cherry to dry on cement patios. It can take anywhere from 2-4 weeks to dry the entire cherry and seed to stable levels (roughly 11% moisture), during which a fermentation occurs within the cherries. Sometimes this leads to fruity flavors, though not the case with this lot from Sertao. This coffee has what I think of as classic Brazilian cup characteristics that are body, low acidity, chocolate, and nut. It's a good coffee for espresso, or to use in a blend. Dry process coffees produce more chaff than a wet process, and you're going to want to vacuum out your roaster between batches.