Brazil Espírito Santo Fazenda Boa Vista

The fragrance and. aroma had a familiar malty sweetness for me, like molasses brown bread, accented with natural cocoa and carob, brewers yeast, and peanut cookie. This is a bodied Brazil coffee, with lactic mouthfeel that's almost milky in texture, helping to convey bittersweet flavors and creamy nut tones. My Full City roast brought out flavors of dark drinking chocolate, with mild sweetness that hinted at nougat. The coffee cooled to notes of raw cashew, fading to walnut, dark chocolate almond bark, and bittering baking cocoa in the long finish. Full City pulls an excellent espresso too, and I recommend letting it rest for at least 5 days post-roast. I pulled shots at 7 days rest - 18g in/21g out over 28 seconds - and found loads of bittering dark cocoa, cacao nibs, with a sweet-savory hint of Tamari glazed nuts. A 1:1 blend with Sumatra Giling Basah Aceh Pak Muhtar was very nice, with a tad more sweetness to the shot, flourless torte, along with complex aroma that includes black pepper, and pipe tobacco in the long finish.