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, and since this is a honey-process Brazil, the crema it produces as espresso is unmached!
This Brazil comes from a single estate (Fazenda Serrado) in the Minas Gerais region. It has a softer, less harsh presence in coffee blends, offering some notes of toffee, caramel, and milk chocolate, along with a full body, and not as much earthy character as the cheaper Brazils (although it still does have some earthiness to it). I like it roasted much lighter than other Brazils - not even to the second cracks (maybe 40 seconds shy of the 2nd cracks) for coffee.
I much prefer it as espresso than as coffee. It is all the Yellow Bourbon varietal grown at 3600 feet altitude.
US Arrival March 2022
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