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Brazil · natural
Brazil Cerrado
Full-bodied, chocolatey, no acidity. For a moka pot, a cezve and cappuccino.
- milk chocolate
- hazelnut
- biscuit
310 ₴ 250 g
- Roast
- Dark
- Acidity
gentle - Body
full - With milk
- yes, nicely
The Cerrado Mineiro plateau, natural process — cherries are dried whole. We roast darker for chocolate and nuts; acidity is barely there.
How to brew
Espresso
18 g in, 36 ml out in 27–30 s, water at 93 °C.
Moka pot
Slightly coarser than espresso, warm water, medium heat.
Cezve
Powder-fine grind, 8 g per 100 ml, don’t let it boil.
French press
30 g per 500 ml, coarse grind, 4 minutes.
