Brazil Dry Process Doña Maria Dorotéia
Brazil Dry Process Doña Maria Dorotéia
Brazil Dry Process Doña Maria Dorotéia
Fruited hints add interest to the bittersweet roast flavors, and creamy nut accents. Chocolate pistachio, banana bread, walnut, dried berry, chocolate ganache, baking chocolate. City to Full City+. Good for espresso.
Full Cupping Notes
There's a fruited top note in Maria Dorotéia's coffee that caused it to stand out to us when tasting in Brazil last August. Dry process Brazil coffees aren't always fruity, often veering toward bittersweet/creamy profiles that make them a good source for espresso. This lot lies somewhere in between, with creamy nut and cocoa, as well as fruited accents. The fragrance and aroma had complex cocoa and raw sugars, accented by a note of dried fruit, like date pieces. The wet aroma showed more of a molasses-like sweetness and almond bars. City roasts brought out notes of chocolate pistachio, banana bread with walnuts, and an accent of dried berry. While far from bright, light roasts have a moderate acidity for Brazil, brought up by some of the fruited accent notes. City+ roasts are thick-bodied, reverberant bass tones of dark cocoa, and drinking chocolate, accented by dried cherry. My darkest roast was very close to 2nd Crack (34F past 1C), inky with bittersweet chocolate layers, dark chocolate ganache with a drizzle of raspberry sauce, and lightly sweetened baking chocolate finish.
Specs
Region Pouso Danta, Santa Rita do Sapucaí Processing Dry Process (Natural) Drying Method Patio Sun-Dried Arrival date November 2025 Arrival Lot size 50 Bag size 60 KG Packaging GrainPro Liner Cultivar Detail Arara, Catuaí, Catucaí, Mundo Novo, Rubi Grade Estate Appearance .6 d/300gr, 15-17 Screen Roast Recommendations City+ to Full City+ Type Farm Gate Recommended for Espresso Yes
Product Overview
Product Overview
| process method | Dry Process (Natural) |
|---|---|
| cultivar | Bourbon Types, Modern Hybrids |
| farm gate | Yes |
Farm Notes
Farm Notes
Origin & Farm Notes
Driving up the Fazenda Santa Maria one of the first things you see is the old farm house that was erected over a century ago (101 years old, to be exact). It's just one of the many artifacts of an old Brazilian estate that dates back more than 150 years in the family of Maria Dorotéia, who currently manages operations. Walking into the house feels like you've stepped back in time, a veritable museum filled with old ephemera, and antique furnishings that pull you back to a much older era. Fazenda Santa Maria is on the outskirts of Santa Rita do Sapucaí town, in a part called Pouso Danta, near the Sapucaí river. The farm is 800 to 1200 meters above sea level and is planted in Red Catuaí, Rubi, Arara, Catucaí, and Mundo Novo (some of the Mundo Novo was planted 45 years ago). They have roughly 120 hectares planted in coffee, and like most of the coffee farmers we visited, are also invested in dairy ranching - "coffee and cream", as they like to say. Maria is very interested in sustainability, and is taking steps to move away from non-organic inputs by using an organic fertilizer she makes from straw, ash, and manure, and planting ground coverage to help protect the soil.
Specs
Specs
Technical Specifications
Key specifications and operating details for this product.
| region | |
|---|---|
| processing | |
| drying method | |
| arrival date | |
| lot size | |
| bag size | |
| packaging | |
| farm gate | Yes |
| cultivar detail | |
| grade | |
| appearance | |
| roast recommendations | |
| type | Farm Gate |
| recommended espresso | Yes |
Brazil Dry Process Doña Maria Dorotéia
Brazil Dry Process Doña Maria Dorotéia
Fruited hints add interest to the bittersweet roast flavors, and creamy nut accents. Chocolate pistachio, banana bread, walnut, dried berry, chocolate ganache, baking chocolate. City to Full City+. Good for espresso.
Full Cupping Notes
There's a fruited top note in Maria Dorotéia's coffee that caused it to stand out to us when tasting in Brazil last August. Dry process Brazil coffees aren't always fruity, often veering toward bittersweet/creamy profiles that make them a good source for espresso. This lot lies somewhere in between, with creamy nut and cocoa, as well as fruited accents. The fragrance and aroma had complex cocoa and raw sugars, accented by a note of dried fruit, like date pieces. The wet aroma showed more of a molasses-like sweetness and almond bars. City roasts brought out notes of chocolate pistachio, banana bread with walnuts, and an accent of dried berry. While far from bright, light roasts have a moderate acidity for Brazil, brought up by some of the fruited accent notes. City+ roasts are thick-bodied, reverberant bass tones of dark cocoa, and drinking chocolate, accented by dried cherry. My darkest roast was very close to 2nd Crack (34F past 1C), inky with bittersweet chocolate layers, dark chocolate ganache with a drizzle of raspberry sauce, and lightly sweetened baking chocolate finish.
Specs
| Region | Pouso Danta, Santa Rita do Sapucaí |
|---|---|
| Processing | Dry Process (Natural) |
| Drying Method | Patio Sun-Dried |
| Arrival date | November 2025 Arrival |
| Lot size | 50 |
| Bag size | 60 KG |
| Packaging | GrainPro Liner |
| Cultivar Detail | Arara, Catuaí, Catucaí, Mundo Novo, Rubi |
| Grade | Estate |
| Appearance | .6 d/300gr, 15-17 Screen |
| Roast Recommendations | City+ to Full City+ |
| Type | Farm Gate |
| Recommended for Espresso | Yes |