the roast things | Brazil Sitio Niquinho
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Brazil Sitio Niquinho


region / Carmo de Minas, Mantiqueira

farm / Fazenda Sítio Senhor Niquinho

processing / Dry Process

altitude / 1100 – 1500 masl

varietal / Yellow Bourbon


weight / 200g


This is a lot from Fazenda Sítio Senhor Niquinho, the farm of Luiz Paulo, one of the founders of the coffee intermediary based in Carmo de Minas. The farm is located in Carmo de Minas in the Mantiqueira Mountain area, and is named in memory of Luiz’ grandfather. Sitio Niquinho is situated on a sloping hillside that spans 1100 – 1500 meters, and has a mix of varietals, though this is a separation of Yellow Bourbon. It’s a dry-processed coffee, meaning the whole coffee cherry is harvested and laid to dry for roughly 30 days before being run through dry hulling machinery in order to remove the outer layer of dried fruit and skin. This is the oldest processing method, and when done well, can yield big fruited sweetness, as well as weighty bodied cup.