Brazil Dry Process Doña Dalila

There's a reason roasters reach for Dry Process Brazilian coffee for dark roasts. Creamy body, rich bittersweet tones, and relatively flat acidity are a big part of what's made them such an attractive option for the "Full City+" crowd. And while we're seeing a lot more range in the cup profiles out of Brazil, this lot from Doña Dalila fits right in with those darker-toned Brazilian coffees that are great for those who prefer "bold" to delicate, and coffees that stand up to cream. The coffee had deep cocoa bittering in the fragrance and aroma, pungent roast tones, and a smokey-sweet note of caramelized sugar. The brew had dense, velvety texture that helped convey the layered bittersweet tones; dark chocolate bar, bittering torte, and baking cocoa in the long aftertaste. This lot has "espresso" written all over it too, and at Full City+ extracts bittersweet dark chocolate cake, chocolate stout, dark cacao drinking powder, and thick, heavy body.