We source this beautiful, low grown speciality coffee directly from Ana and her team at Mio Fazenda in Brazil. Direct Trade means cutting out the middle man in the supply chain so the farmers get a far better price for their crop, making it more sustainable and allowing them to focus on their main skills...growing, processing and producing outstanding coffee. At the roastery we wanted to show how different roast profiles can result in different cup dynamics. Our other roast of this Brazilian bean plays on its inherent sweetness with a medium roast style. As a counterpoint this profile lengthens the development time, and overall roast time, to bring it to a higher drop temperature and darker finish. This further caramelizes those inherent sugars resulting in tasting notes more reminiscent of 85%+ cocoa solids chocolate. The acids have all but dissipated leaving traces of toasted nuts on the finish to this full bodied, brooding cup. As an espresso base expect a full mouthfeel with a deep rich profile. Adding milk intensifies the richness of this new school take on an old school dark roast.
