Description
A stellar example of a premium Brazil; full bodied with hints of crisp acidity, chock full of spice notes with nutty and chocolaty accents. This isn’t your normal “nutty” Brazil.
The journey of the Cabeceira do Córrego Engenho da Serra Farm began in the 1970s when its founder, José Humberto de Andrade, one of the pioneers of coffee in the region, acquired his first lands in Carmo do Paranaíba, Minas Gerais.
Today, the farm is managed by the founder’s family, under the careful administration of Sandra Soeli de Andrade along with her nephew Lucas Santos. The focus now is on renewal, never forgetting the tradition and its history.
Ninety of the farm’s 135 hectares are planted with Red Catuai, which flowers between September and October for the July and August harvest. Cabeceira do Córrego Engenho da Serra sits between 1100 and 1200 meters above sea level, with an average temperature of 22° C and an average annual production of 2,500 bags. The higher elevation and climate conditions of cool evenings and sunny, warm days allowing slower maturation of the cherries.
Tasting notes:
We thought it best medium to dark roasted. At the lighter roast points it will have some stronger classic Brazil nuttiness jazzed up with hints of lemony acidity and herbal tea like spice. Good to let light-medium roasts setup for 3-4 days before drinking, holds up but we though it blossomed at the fuller roast levels. Low acidity cup but you can taste a pinch of lemon until you hit the medium roast level. As you push towards 2nd crack the cup gets real rich with strong chocolate and spice tones, surprisingly similar to a Rwanda or Tanz coffee. Some complimenting smokiness if you touch or go into 2nd crack.
Roasting Notes:
Versatile coffee good from light to dark. A little chaff heavy being a natural but roasts nice and even. Super light or super dark were the least favorite roasts for everyone here. A nice medium to borderline dark roast presented the cup nicely.
deputydaves (verified owner) –
I was expect a “typical” Brazilian nutty tasting cup o coffee ☕ but this didn’t deliver. When I talk to support they informed me that (obviously) not all Brazilian beans have that unique nutty flavor that I so enjoy. I must continue with the search 🔍.
This wasn’t a bad cup of joe at a medium dark roast. It just didn’t have the nutty-ness I want.
kris1 (verified owner) –
Love this coffee. We roasted it to 210C and it’s a fantastic cup. We’re serving it at the bake shop and customers are raving about it.