I've been toying with the idea for another espresso, and I decided to be traditionally untraditional. I've selected three excellent Brazilian coffees from the Cerrado Region, and roasted each separately at different levels, and then combined post roast.
Lots of smooth body. Complex chocolate, nut and spice notes, with a hint of cherry and pulped fruit.
Great in cappuccino.
Available in pound or half pound.
2 comments:
Sounds delicious, how's it selling for you? I've pulled shots (single origin) of Brazil and I loved it.
It's been going really well. Completely sold out the first go around. The mouthfeel is thick and silky, even more complexity once it hits about six days post roast.
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