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 grapefruit 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, a similar grapefruit sweetness to the espresso and had some chocolate or toffee undertones. If you're looking for an affordable single estate bean for coffee or espresso look no further -- this is a phenomenal choice.
This Brazil came from one particular farm and is the two varietals they grow; Yellow Catuai and Yellow Caturra. They blended the two varietals this year because it tasted nicer than each coffee individually. It is very uncommon to be able to get that much information and traceability from a coffee coming from Brazil. At almost a mile above sea level this coffee is processed by Arari Bernardes, his wife Sandra and their two sons; Marco and Pedro 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 2019
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