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 right around Full City+ (maybe 10 seconds into 2nd cracks) for coffee, or about 20 seconds into 2nd cracks for espresso.
You don't roast it like a honey process from Central America -- 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 well sorted with a large 16+ screensize only.
US Arrival March 2021