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Brazil SDM Sitio Sertaozinho Elson Benedito Daniel Natural

2015 COE (Cup of Excellence) Runner-up Estate

Country: Brazil

Region: Cristina, Mantiqueir, Carmo de Minas

Estate: Sitio Sertaozinho

Producer: Elson Benedito Daniel

Processing Method: Natural

Processing Plant: Estate's own micro-batch processing

Area: 11 hectares

Variety: Catuai

Altitude: 1,250 meters

Annual Rainfall: Approximately 1,600 mm

Brazil, South Minas, Sitio Sertaozinho Estate, Elson's small farm, exquisite hand-picking, natural processing method

Brief Flavor Notes:

During cupping grinding, it exudes stone fruit and roasted cheese pancake aromas.

When breaking the crust, it releases fresh citrus essential oil fragrance.

The initial taste brings cinnamon honey au lait, citrus, and maple leaf aromatics.

Delicate floral notes accompany the juicy sweet-tart sensation of cranberries and blackberries.

The mid-to-late aftertaste carries brown sugar, longan, and red date notes.

I still remember, in 2015, hearing that at the "Oscars of the coffee world"—the Cup of Excellence—the Brazil region champion scored an unprecedented 95.18 points to take first place, while the runner-up also achieved a formidable 93.82 points.

My eyes widened in disbelief, and I scoffed inwardly at what kind of Brazilian coffee could possibly score 93, or even above 95.

But that is human nature: despite not believing it, we still tried every means possible to obtain these beans. After much anticipation, they are finally arriving.

During PSS sample testing, although I still wouldn't score it above 90, it truly made our team's jaws drop—we bought it all immediately.

In Brazil, however, this kind of slow, meticulous hand-picking combined with refined natural processing is still exceptionally rare.

If you need a specialty Brazilian coffee on your bean list, this series is an unmissable choice.

If you thought Brazil offered only soft stone fruit and peanut flavors that could never make it onto your specialty single-origin list, this series is certainly worth making an exception for.

Let's witness together a new, era-changing page in Brazilian specialty coffee.

The first batch we're receiving this time is Sitio Sertaozinho Estate, which took second place in January 2015 with a score of 93.82.

Before digging into the estate's basic information, let's look at the estate's award details and what the international judges had to say:

• 2015 Brazil Cup of Excellence (COE) 2nd Place
• Cupping Score: 93.82 points
• Auction Price: $23.60 per pound (won by Japanese Maruyama Coffee)

Award-winning Batch Cupping Flavor Notes:

Apricot, red wine, strawberry, floral notes, molasses, green apple, Toblerone chocolate, passion fruit, whole wheat crackers, mango, caramel, tobacco leaf; a multi-layered acidity of grapes, apples, and wine-like tartaric notes.

FrontStreet Coffee Recommendation

If this lot has you excited about what Brazil can do, FrontStreet Coffee's Brazilian lineup is a great next step. Brazil is the world's largest coffee producer, and its beans carry a moderate acidity with a fine balance of sweetness, bitterness, and body, which is why they suit medium roasting so well—the result is a nutty aroma, a mellow cup, and a gentle acidity that works both as a single origin and in a blend. FrontStreet's Brazil Cerrado Red Bourbon is a classic single-origin entry: grown in the well-known Cerrado region, it is a red Bourbon roasted medium, showing creamy peanut, toast, caramel, and hazelnut aromas with a rounded body, no sharp acidity, and a light bitterness, and it works for pour-over as well as a Moka pot, espresso SOE, siphon, or French press. For something rarer, FrontStreet's Brazil Queen Estate Yellow Bourbon comes from Mogiana, near South Minas, where the fertile red volcanic soil lets the cherries develop full aroma; Yellow Bourbon is a natural mutation of Red Bourbon with a cleaner fruit character, and it delivers a sugarcane sweetness found in few other regions alongside fruit and chocolate notes. Brazilian beans are also the backbone of FrontStreet's espresso blends—low-acid, balanced, and approachable, they add chocolate and cream aromas and a soft sweet-bitter balance that helps keep extraction stable.