BRAZIL

Sensory Analysis

The driver for our Brazil is Structural Balance. We analyze the green coffee for potential to ensure the coffee provides a heavy, syrupy mouthfeel. The goal is a profile where the acidity is integrated rather than sharp, providing a foundational sweetness that remains distinct and legible even when diluted by milk.

Roasting Technicality

To ensure a forgiving extraction, we utilize a roasting technique to extend the development phase. By stretching the time towards the end of our roast profile, we maximize the breakdown of complex carbohydrates into simple, soluble sugars. This increases the bean's brittleness, allowing for a more uniform grind and a slower, more even water flow during high-pressure extraction. This technical adjustment ensures a dense crema and a consistent, repeatable shot every time.

Tasting Notes: Deep Dark Chocolate, Berry Ripeness, Sweet Nuttiness with a Creamy & Silky body and subdued acidity