Frank Sinatra sang, "They grow an awful lot of coffee in Brazil." It is unquestionably true; it's the largest producer of arabica coffee and not a small amount of robusta too. Brazilian coffee is nutty, sweet, low in acidity and develops exceptional bittersweet and chocolate roast tastes. There's a long tradition of roasting Brazil in the United States. Brazil is roasted and sold as a single-origin coffee -- by region, cooperative or Fazenda -- but it is often used in blends for the sake of cost control. Brazil coffees are common in espresso, both in high-end blends and in commercial coffees like Dunkin Donuts. Even the broken fragments of beans and the dust from the dry mills is sold, ending up in some awful coffee product somewhere, most likely instant.
Approachable cup of Brazil, with a nice base bittersweetness. Expect developed sugar sweetness, hazelnut, and cacao/cocoa finish. This is a bodied cup, and will perform well as espresso or blend component. City+ to Full City+. SO Espresso. Learn More
Santa Ines shows flavors of canned pear and brown bread, with chocolate grittiness in the finish - especially at deeper roast levels. Cooked fruit, baking cocoa, kola nut, and savory undertones. Works well at a wide range of roasts. City+ to Full City+.
A very approachable Brazil cup, caramel sugar sweetness, apple notes, and even malic hints. A uniquely clean profile, the finish fills out with layered chocolate flavors. Espresso shots are thick, sweet, and with chocolate richness. City+ to Full City+. Good for Espresso. Learn More