Brazil is my go-to coffee for building an espresso, and it is also one of the least expensive beans on the market. For espresso, I roast it 30 seconds into the second cracks, 424 degrees on our roaster.You get good crema, some smoky chocolate, nice aftertaste. It's not going to win any awards, but if you're drinking decaf espresso, you're probably making a latte anyway, and it's absolutely good enough to make an excellent latte.
There's a pretty severe decaf coffee shortage in the world right now, so we're just getting what we can and making it work!
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