In the cup we taste bittersweet chocolate, roasted nuts and thick crema. We roast this coffee dark to keep those flavours clear.
The whole cherries dry in the sun for three to four weeks before the beans are hulled. The fruit adds sweetness, body and a jammy character.
Details
- Origin Brazil and India
- Region Sul de Minas and Karnataka
- Altitude 900 to 1200 m
- Variety Catuai, Robusta
- Process 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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