For this pairing we are roasting two great coffees from South America: 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 Joao de Campos Yellow CatuaiCatuai is a high-yield Arabica cultivar resulting from a cross of Mundo Novo and yellow Caturra. The tree is short, with lateral branches forming close angles to the... ...more and ColombiaColombian coffee is highly marketed and widely available in the US. They have been largely successful at equating the name Colombian Coffee with "Good" Coffee. This is half-true.... ...more – Los Chuchos de Tolima. Both were roasted to Full City with a touch less roast on the Colombia to highlight some of the nuances of that lot. The Los Chuchos lot may be a “mutt” of sorts, but the pedigree is fanstastic. Tolima consistently produces some of the highest rated coffees we come across and this is no exception, wonderful fruit is balanced with nutmeg notes and a finishSimilar to aftertaste, but it refers to the impression as the coffee leaves the palate. Aftertaste is the sensations gathered after the coffee has left the mouth. We... ...more reminscent of black tea. Brazil Joao de Campos offers quite a contrast featuring caramel
Caramel is a desirable form of sweetness found in the flavor and aroma of coffee, and is an extension of roast taste. Extremely light or dark coffees will... ...more and chocolate
A general flavor or aroma term reminiscent of chocolate. But what type? Usually described with more specifics.: Chocolate is a broad, general flavor or aroma term reminiscent of... ...more bittersweetness layered with a lightly 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 tone. Colombia was roasted to 428 degrees in 15 minutes, and Brazil was roasted to 432 in 15 minutes.
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