Countries of origin
🇧🇷 Brazil
Brewing method
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Hazelnut
Cherry
Milk chocolate
Dried fruit
This coffee has changed my perception of Brazil coffees - the sweetness and nuttiness of Brazil, combined with cherry fermentation has created an amazing mix of nuts, boozy cherry, milk chocolate and medium-to-high acidity.
I used double blooming method: 20g coffee, 310 grams water, 40gx2 blooms for 25 seconds each, then continuous pour to 1:35.