Sagebrush Coffee

Brazil Sitio Senhor Niquinho

Grind Level Guide

Tasting Notes

We seem to be turning our Brazilian coffees over very quickly these days.  I think it's just because it is a good year for Brazil and we keep outselling my expectations so I have to find another amazing coffee.  This one has a deep chocolate-covered nut flavor with a nice balanced bittersweet finish.  This is a great coffee for espresso.


Roast Level: Full City Plus (Dark)
Processing: Natural (Dry Process)
Region: South America
Flavor Notes: Chocolate, Pecan, Cherry
Body: Creamy
Classification: Brown Label
Recommended Brew Methods: Drip, Espresso, Immersion
Country Region: Carmo de Minas
Certification: Direct Trade
Farm: Luiz Paulo
Producer: Fazenda Sítio Senhor Niquinho
Varietal: Yellow Bourbon
Altitude: 1100m-1500m

Luiz Paulo Coffee Production / Farm

We selected this lot from Fazenda Sítio Senhor Niquinho, the farm of Luiz Paulo, one of the founders of the coffee intermediary based in Carmo de Minas, who are responsible for organizing the farms in the region we buy coffee from. The farm is located in Carmo de Minas in the Mantiqueira Mountain area and is named in memory of Luiz's 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 fruited sweetness, as well as weighty bodied cup. Fazenda Sítio Senhor Niquinho is as fine an example of dry process Brazilian coffees as any we've tasted this season, fruit-forward in comparison to the pulp naturals we selected and a great option for blending as a sweet, fruited, bodied coffee component.


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Coffee Grinds Explained

In addition to whole coffee beans, we currently offer 4 different coffee grind levels.  Listed below with descriptions.

Whole Bean: Unground coffee for a home grinder.

Coarse: Think sugar in the raw, maybe more coarse
   Recommended for Chemex Brewer, French Press, Cold Brew

Medium: Slightly coarser than table salt
   Recommended for Flat bottom brewers, Kalitta, and Cloth filters

Fine:  Slightly finer than table salt
   Recommended for V60 pour overs, Typical cone filter coffee pots, Aeropress.

Extra Fine: Like powdered sugar
   Recommended for Espresso or Moka pot.

If at all possible, we recommend grinding at home. We prefer Baratza coffee grinders and offer several of their models for sale. Click here to shop for one of their brewers.