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Cappojim's Brazil Serrinha Dry Process 15 oz.

Cappojim's Brazil Serrinha Dry Process 15 oz.
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Brazil Serrinha Dry Process - 

"Serrinha" is the name of one of the many plots of coffee planted at Fazenda Santa Lucia. The farm is located in the growing-region of Campos Altos, the town itself sitting at 1000 meters, much higher than what is average altitude from much of the Cerrado region. This particular farm tops out around 1200 meters above sea level, and is planted in several different varietals, this particular lot being Red Catuai. Much of the coffee is still manually picked, as part of the farm is situated on a slope, a grade that does not allow for mechanical harvesting. The farm is well-managed, with new milling facilities onsite and the infrastructure to process and store large and smaller lot separations. This particular coffee is dry processed, meaning the whole cherry is picked from the tree and then laid out to dry for roughly 30 days, after which the dried cherry and parchment layer are mechanically removed. This type of processing tends to impart some fruited flavor on the seed, as well as mute acidity, and produce big body. Roasting can be a little tricky, because there is usually much more chaff produced. Yes, chaff is messy, but more so, it is dark in color, and if still connected to the bean can give the impression that a coffee is darker than it actually is.

From City+ to Full City, this Brazil packs a dense sweetness of rustic sugar notes that balance out roasted nut in the cup, and bittersweet cocoa tones round the cup out nicely. Roasted nut tones come through all along the profile, and accents of dried fruits grace the steam. As a brewed coffee, Serrinha has some of the typical roasted nut and grain notes you'd expect from Brazil. But along with it comes dried fruit and bittersweet cocoa flavors, which make Serrinha atypical when put up against your standard Brazilian coffee. City+ is or recommended starting point, and I think Full City roasts are where the most balance is achieved between developed raw sugar sweetness, bittersweet cocoa tones, and rustic fruit impressions. There's a nutty/spice note too that reminds me of boiled peanuts sprinkled with cinnamon. Best with 48 hours rest.

Cupping credit: Tom Owen. Dry Process; Varietal: Catuai; Appearance: .6 d/300gr, 15-17 screen. (15 oz. bag)


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