Brazilian Fazenda Aurea
Roast Color: Medium-to-Dark Roast Color
Prep: Wet-Process, Washed-Mild, Sun-Dried
Body: Smooth, Heavy-Bodied
Flavor Profile: Bright, Balanced Acidity, Caramel
Cupping Notes: The dry fragrance is undeniably nutty, with a sweetness aligned with dark berries and forest herbs. This is an unusual lot from South America, yielding a velvety body and flavors that hint at the more dark or robust.
Brazilian coffee is intriguing, to say the very least. It's smooth, complex body and milk-chocolate color has led many experts to describe it as among the more romantic of the Latin American coffees. And in the canon of intriguing coffee destinations, the Mogiana region is especially fascinating. It's named after the rail line that was established here in 1882, whose chief purpose was to expand Brazil's coffee industry. It ran crops from the central plantations further into the northeast of São Paulo State. It never fully recovered from the Depressions, but was taken over by the state in 1952, and ultimately absorbed by FEPASA, a state-run railroad company.
Along with luscious, velvety textures and a unique sweetness, many coffee lovers are pleased to learn about Brazil's remarkably strict employment policies. Every employee has a "work passport," complete with photo identification. Before hiring, an employer must provide three months of sick pay up-front as a down-payment for future benefits. Brazil has minimum wage regulations, sick- and maternity-leave, and vacation time, as well - all labor protections one would expect as an employee in the United States.
The experience of drinking this coffee is nothing short of breathtaking - there's almost no way to adequately explain it to the uninitiated. There's a powerful and delightfully unusual aroma to this coffee. The dry fragrance from these coffee grounds is incredibly sweet, filling the room with coffee fruit notes. This is a wonderful coffee in the cup - simple, soft, luxurious. The cup aroma is hefty, with molasses and brown sugar, vanilla bean, and a bit of cardamom. There's chocolate, as well, with milk caramel. Given it's moderate acidity and intense aroma, you taste this coffee more in the back of your mouth than on the tip of your tongue, adding to it's mystique. These beans are perfect for espresso, too, producing a huge head of soft, rich crema. This is an experience you'll want to share with others. Enjoy!