Roast Coffee Pairing #35: Two Processing Styles of Brazil

In this pairing we will offer two different Brazilian coffees that were processed by two different methods, one a pulped natural and one a dry process.   This will highlight the influence of processing method on the coffee you taste in the cup. Both coffees come from the same region of Brazil Alto Paranaba, Cerrado, Minas Gerais.  The pulped natural Brazil Joao de Campos Yellow Catuai was roasted to Full City+ and is a balanced cup with chocolate caramel harmoniously evdient.  Brazil Dry-Process Rodomunho was roasted to a bit lighter degree, around Full City and reveals a sweet and somewhat fruity cup low in acid.  There is definitely a striking difference in the body of the two with Rodomunho having a softer mouthfeel and Yellow Catuai with sharper bittersweet notes.  Roast times around 15:30 with final thermoprobe temperatures of 430-433 degrees.

I was wondering if you could

I was wondering if you could explain a little about the differences between dry processed coffees from brazil and ethiopia. My main question relates to the increased fruitiness we tend to get from ehiopia and less so from brazil. Is this difference related in equal parts to differences in the dry processing, terrior, varietal or something else?

Thanks, Michael