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.
This dry-process coffee shows an array of dark fruits, berry flavored fruit leather, stone fruits, and tamarind. Fruits are balanced by a nice sweet/bittersweet base, developed sugar and cocoa powder flavors. A bodied coffee that does great in most brew applications. City to Full City+. Single Origin Espresso.
City+ has grain flavors of roasted barley tea and sesame candy, brown sugar, and roasted almond. Full City and beyond produces layered chocolate flavors along with thick body and sweetness. City+ to Vienna. Single Origin Espresso.
Fazenda IP performs great a wide range of roasts. Even City roasts are quite nice, green tea and candied almond notes. Full City is more burned sugar and bittering cacao flavors, and some dried fruit top notes too. City to Full City+. Good as Espresso.