Brazil coffee first and foremost shines as espresso. If you have an aeropress or espresso machine, Brazil should be one of the coffees you keep around. But not all Brazils are equal, and the nicer Brazils are also enjoyable as drip coffee or as part of a coffee blend. This Brazil comes from a single estate in the less common Sao Paulo region, south of Minas. It has a softer, less harsh presence in coffee blends, offering some notes of toffee, caramel, and milk chocolate to your coffee blends, along with a full body, and not as much earthy character as the cheaper Brazils. I like it roasted right around Full City+ (maybe 10 seconds into 2nd cracks) for coffee, or about 20 seconds into 2nd cracks for espresso.
This is a pulped natural-processed coffee which gives it more complexity, but you don't roast it like a honey process -- you still crank it up and take it medium to dark. It is all the Yellow Bourbon varietal grown at 3600 feet altitude, and it is all from the organically operating Recreio Farm, a family farm that consistently wins awards for some of the best coffee in Brazil. They were a top 5 placing in the Cup of Excellence a few years ago.
This is a January 2016 arrival.
- choosing a selection results in a full page refresh