Brazil Sitio Jacutinga

This natural processed microlot 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 chocolatly and creamy with tons of crema. When made as espresso, it has a rich, thick mouthfeel and orange sweetness, but no bitterness. You could drink 10 of these if you weren't careful.

As coffee, we roasted in to the verge of second cracks and it was one of the most drinkable Brazilian coffees we've ever tasted. It had a full body, a similar orange sweetness to the espresso and had some chocolate or toffee. If you're looking for a single estate, single varietal bean for coffee or espresso look no further -- this is a phenomenal choice.

This Brazil came from one particular farm and is all from the same varietal of coffee bush; Yellow Bourbon. It is very uncommon to be able to get that much information and have an unblended coffee coming from Brazil. At almost a mile above sea level this coffee is processed by two brothers and their families in the south-east of Brazil. They dry it under the sun on long patios. This is a mircolot so there wasn't much of it to begin with and it's extremely fresh right now. We got lucky and grabbed it so that our customers can enjoy this wonderful Brazil.

US Arrival: January 2018