In the cup we taste peanut, caramel and cocoa nibs. We roast this coffee medium-dark to keep those flavours clear.
The skin comes off but the fruit stays on the bean while it dries in the sun. It makes a sweet, heavy cup with low acidity.
Details
- Origin Brazil
- Region Sul de Minas
- Altitude 900 to 1100 m
- Variety Catuai, Bourbon
- Process Pulped natural
How to brew it
We roast it for espresso and milk drinks. Start with 18 g in and 36 to 40 g out in 26 to 30 seconds, then adjust the grind to taste. It also works well in a moka pot.
We roast on Tuesdays and Fridays and ship within 48 hours, so your coffee is usually less than a week from the roaster when it arrives. It tastes best between one and five weeks after roasting.
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