July 20, 2015
BrazilBrazil is a coffee giant . As Frank Sinatra sang, "they grow an awful lot of coffee in Brazil".: Brazil is a coffee giant . As Frank Sinatra... ...more Araponga -Fazenda Serra do Bone – offers the sweetnessSweetness is an important positive quality in fine coffees, and is one of five basic tastes: Sour, Sweet, Salty, Bitter, Savory (Umami). In coffee, sweetness is a highly... ...more of light brown sugarBrown sugar is a type of sweetness found in coffee ...a sweetness characterized by a hint of molasses, yet quite refined as well. Since Brown sugar of the... ...more that is countered by the pleasant bittering flavor of cocoa nibs. The orange-like brightnessA euphemistic term we use often to describe acidity in coffee. A bright coffee has more high, acidic notes. : A euphemistic term to describe acidity in coffee.... ...more is just a footnote to these powerful roast flavors, forming a classic Brazilian taste profile. RusticA general characterization of pleasantly "natural" flavors, less sophisticated and less refined, but appealing. : What is Rustic? This is a general term we came up with... Dried... ...more sweetness intensifies as the cup cools. This is a nice selection for Single OriginSingle Origin refers to coffee from one location, in contrast to blended coffee. This term is particularly useful in discussing espresso, since most commercial espressos are made from... ...more espressoA small coffee beverage, about 20 ml, prepared on an espresso machine where pressurized hot water extracted through compressed coffee.: In its most stripped-down, basic form, this is... ...more shots as well.
Brazil Dry-Process FazendaFazenda is the Portuguese word for farm, hence it is the term used in Brazil. Fazenda is not a coffee-specific term. ...more Cachoeira Alta – The brewed coffeeBrewed Coffee refers to all coffee preparations produced by adding non-pressurized water to coffee grounds. Contrasted with espresso coffee, which is produced under pressure, brewed coffee is primarily... ...more has a heavy bodyAssociated with and sensed by mouthfeel, body is sense of weight and thickness of the brew, caused by the percentage of soluble solids in the cup, including all... ...more, and this viscous nature adds heft to sweet fruit notes throughout the cooling cup. It’s a rustic coffee, with much in the way pectin sugar and fruitedIn some coffee taster’s lexicon, “fruity” means the coffee is tainted with fruit, and “fruited” means a coffee is graced by positive fruit notes. We don't exactly see... ...more notes with date sugar, dried pineapple, dried fig, and dark plum. It’s a complexThe co-presence of many aroma and flavor attributes, with multiple layers. A general impression of a coffee, similar to judgments such as "balanced" or "structured" ...more cup, and refined one too, putting this Brazil into a league of it’s own. We recommend City+City+ roast is an ideal roast level that occurs roughly between 425 and 435 degrees Fahrenheit in many coffee roasters with a responsive bean probe where First Crack... ...more roasts will cup great and roasting darker than Full City will work great as an S.O. espresso.
