A question for all who tried this... how does this compare to the
auction lot, especially Fazenda Bom Jardim? Does this have the same
depth and creamy touch as Bom Jardim?
A question for Tom: Is this also pulped natural processing?  Is this
another example of non-auction lot (another being Finca Maunier) that
was quite similar to the auction lot circulating afterward? (I thought
Fazenda Cachoeira participated the same Brazilian auction)
Thanks!
Ryuji
--
Ryuji Suzuki
"I can't believe I'm here.
People always say that I'm a long way from normal."
(Bob Dylan, Normal, Illinois, 13 February 1999)
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

<Snip>
Hi Ryuji - The Cachoeira is a true natural -sun-dried coffee, not a 
pulped coffee. The problem with the aqua-pulp method is twofold: even 
if a coffee ends up tasting okay (some would say fermenting off pulp 
the wet-processed traditional way adds to character, or that sun-dry 
natural process leaves more pulp-sugars in the dry-process coffees) 
the aqua-pulp method was invented to speed coffee through processing 
and on to the market. It was not engineered to increase cup quality. 
The big question is the stability of the coffee over time - also an 
issue with mechanical dryers. Traditional DP Brazil coffees are 
sundried dry-process. They are very mild, by definition, and as a 
straight roast the subtleties of a good DP brazil may not impress 
some people. The last 2 years of auction lot Brazils (I received all 
30-somthing samples this year too) have been dominated by the 
aquapulps because you get a little more brightness out of the cup: in 
other words it does not taste like a brazil and starts having some 
Central American character ... mediocre Central character that is. So 
its highly debatable whether these coffees should really be the 
"winners" in a Brazil auction: they do not characterize Brazilian 
coffee!
All this aside, I think the Cachoeira and another lot we are getting 
(Prima Qualita) were better that the auction lot samples I cupped. I 
admit I cupped about 15 of the samples only, because the lot sizes on 
the other ones were so big I could never have bought them.
I had the Mogiani in stock at the time and cupped it with the auction 
samples: I chose only 1 auction sample over the Mogiani.
Tom
--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                   9 E. 2nd Avenue Columbus OH 43201
                      http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://www.sweetmarias.comhomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

I like Mogiani sun-dried a lot, perhaps with a little addition of
Panama Finca Maunier, Guatemala Antigua-like, or Nicaragua-like
coffee. Good mild clean Brazil is usually easy to blend with many
other coffee so I too see little point of squeezing out a little bit
of brightness if it costs something on the other qualities.
One thing I miss from Bom Jardim is that creamy touch, which isn't
quite in Mogiani sun-dried alone. Toraja or Lake Tawar Mandheling
triple-pick may have some of the creaminess (with more spiciness) but
I thought if Fazenda Cachoeira has some of it then I thought to try
this next.
--
Ryuji Suzuki
"You're crazy man, there's no one here but me and my machines!" (Neil Young)
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

Ryuji,
I've tried the Fazenda Cachoeira today, two roasts - one before and one a
few seconds after start of 2nd crack.  Both were excellent.  This is one of
the few coffees that tastes good with or without sugar - different character
is all.  Since I normally take sugar, that gives you a clue.  I prefer it to
the Bom Jardim, but I think I like the Mogiani slightly better.  Tough call
since I haven't tried them side by side.  Gotta do that now that I'm curious
:-)>.
Carl
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast