This natural processed coffee from Brazil makes a fantastic shot of espresso. We roast it 15-20 seconds into the 2nd cracks (not as dark as our normal Brazil espresso roast) and end up with a shot of espresso that is chocolatey and creamy with tons of crema. When made as espresso, it has a rich, thick mouthfeel with caramel, chocolate covered peanuts, and a hint of fruit. Sweetness, but no bitterness. You could drink 10 of these if you weren't careful.
As coffee, we roasted it to the verge of second cracks and it was a very drinkable Brazilian coffee. It had a medium body, brown sugar and nutty undertones, chocolate notes, and low acidity. I don't personally care for Brazil coffee, but blended with some Colombia or Guatemala, it would be pretty nice.
This Brazil is a blend from several small farms (Sitios) in the Minas Gerais region. It is a fully natural processed coffee. They dry it under the sun on long patios. This is one of the first nice Brazils to come in for the season, and it doesn't disappoint.
US Arrival: November 2021
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