Brazil Dry Process Fazenda Sertao
Cupping Notes
(Credit Sweet Maria's)
The fragrance of the dry grounds hints at roasted nuts and cocoa powder, with mild sweetness. I picked up on a light glaze of caramelized sugar in the wet aroma, with pistachio, and pungent bittersweetness. This is an approachable coffee, marked with bittersweet core flavors and a very low level of acidity. At City+, the brewed coffee is characterized by a sprinkling of unrefined sugars, baker's cocoa, and nutty notes of pistachio, roasted peanut, and sugar-glazed nuts. Full City and FC+ are blanketed in chocolate roast flavors, with a campfire hickory accent, and toasted sesame finishing note. Dark roasts are great as espresso too, on their own as a classic-toned single origin shot, or as a blend component too. I find that the profile is much more harmonious if the roasted coffee has rested for at least 48 hours after roasting.