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Brazil Dry Process Fazenda IP


Fazenda IP is located in the city of Carmo de Minas, Brazil. It's a rather massive farm really, at about 130 hectares ( roughly 320 acres), and is owned and operated by the folks at Sertao, the Pereira family. The name Sertao is synonymous with coffee production in the area, as they were the first to cultivate coffee in the Minas Gerais region of Carmo. This family has a 100+ year history of growing coffee in this area, and the Pereira family lots grace the COE finals list year after year. There are several varietals grown at IP, but this lot is a separation of entirely Yellow Bourbon. It's dry-processed, which the climate in this region is optimal for this type of production.

The dry grounds of Fazenda IP smell of brown sugar and roasted nut, with a hint of dried cherry. Deeper roast levels take on chocolatey cacao nibs and roasted almonds. The wet grounds have a potent but balanced nutty sweetness, the steam seemingly dusted with cocoa powder and blackstrap molasses. The cup varies quite a bit along the roast spectrum. Medium is just too light for this coffee, which with more development builds sugary undertones. City+ roasts have a nice malt sugar note with flavors of hazelnut, and apple. There's even a gentle, but present acidity, especially in the City+ to Full City roast range. Full City roasts show very chocolatey, and have a healthy dose of raw cacao nib flavor as well. Like most Brazil coffees, this is very versatile in the roaster and shows well under various brew methods. Great SO espresso. Those who enjoy a heavy roast will appreciate Full City to Full City+ roasts, where chocolate roast tones are paired with raw sugar sweetness, body is thick, and subtle dark fruit tones emerge (a great roast level for milk drinks!). Like most Brazil coffees, Fazenda IP makes a fantastic base coffee for espresso blending, adding body and chocolate to nut tones to espresso, and will also please some as single origin espresso too.

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