This year's Dry Process Brazilian coffee is exceptional. It has everything that is unique to the country. The nutty sweetness and delicious chocolatey smooth cup. This dry process is super clean and slightly juicy. When I was a kid my mom always put a Terry's chocolate orange in the bottom of my stocking (I mean, Santa kids...it was really Santa). This coffee reminds me of that.
Espresso Roast Note
It has been several years since we've launched a coffee with a specific roast. We took that away because we felt like we were selling some coffees short by saying they were espresso roasts. Many of those coffees could stand in all brewing methods, but they were roasted specifically with Espresso in mind. Therefore, we started adding filters to show recommended brewing methods.
However, this month we came across this Brazilian coffee and thought we may have been wrong to keep a coffee at a certain roast level. It has been a long time since I tasted a cup of coffee and said, "that would make a perfect espresso/latte /cappuccino." This coffee begs to be brewed in a portafilter, and who am I to deprive it of its destiny?
About The Farm / Origin
The Volcanic Microregion of Pocos de Caldas is an authentic Brazilian coffee terroir, where farms are scattered along slopes of one of the most geologically rich volcanic calderas in the world. With average heights from 990m to 1,250m, rich combination of volcanic minerals and rainforest soil and a rare climate condition, this unique microregion has ideal conditions for growing excellent and exquisite profiles of specialty coffees.
| Roast Level: ||Full City + (Dark)|
| Processing: ||Natural (Dry Process)|
| Region: ||Carmo de Minas|
| Flavor Notes: ||Chocolate, Citrus, Spice|
| Certification: ||Direct Trade|
| Farm ||Fazenda Sertao|
| Altitude ||1100-1450m|
| Grade ||16/18|
| Varietal ||Various Arabica Varietals|