Mamma Mia was one of the first blends I created when starting out roasting at home. It was a favorite from both family and friends that I try to stock as much as I can. The blend is a mix of a naturally processed Brazilian from the region of Cerrado, grown at an altitude of 1200m, while the other is a naturally processed Ethiopian from the region of Harrar, grown at 1500-2000m. The Ethiopian coffee provides a more unique flavor than most of those found in the country as it's not as fruit forward but provides a very approachable cup. The balance of the two can create a cup of coffee with the flavors of Chocolate, Cloves (Herbal for some), with a nutty finish. The cupping is a mild acidity, but with a buttery smooth body that makes it easy to finish, while still wanting more! Tasting Notes: Chocolate Cloves Nutty Cupping: Smooth Buttery Mild Acidity
