Brazil Fazenda Sao Joao Espresso
|Roaster Location:||Santa Rosa, California|
|Coffee Origin:||Coromandel growing region, Minas Gerais State, Brazil|
|Review Date:||June 2008|
Both Ken (90) co-taster Heather Perry (89) found this sample pleasingly and crisply fruity; "Meyer lemon" notes dominated for Heather, spicy floral and orange for Ken. Despite a tendency to express itself in floral and fruit notes, the shot maintained balance throughout and showed well in milk, with attractive hints of chocolate and (for Ken) spicy, rose-toned flowers.
Processed by the traditional Brazilian natural or dry method, meaning the beans were dried with both skin and fruit still adhering to the bean. A semi-arid climate prevailing during harvest apparently permits farmer Reginaldo Silvoni to achieve a purity of profile, free of fermented sugars or mildew, despite the relatively lengthy drying period occasioned by drying coffee inside the tough fruit skin. From trees of the Catuai and Mundo Novo varieties. Ecco Caffe is a tiny, genuinely artisan specialty roaster that specializes in relatively light-roasted, "Northern Italian Style" espressos and select single-origin coffees. Visit www.eccocaffe.com or call 707-525-9309 for more information.
Who Should Drink It
A lovely illustration of how fine Brazil coffees of the new style can maintain delicacy without giving up presence as espresso.
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This review originally appeared in the June, 2008 tasting report: Single-Origin Espressos 2008