Description
Origin: Brazil
Region: Alta Mogiana
Altitude: 1,000-1,200m
Processing: Anaerobic Natural
Flavor Profile:
Aroma: Dark chocolate, toasted hazelnut
Taste: Molasses, red apple, milk chocolate
Acidity: Medium-low, rounded
Body: Velvety, full
Finish: Long with brown sugar sweetness
Best Brewing Methods:
Espresso
French press
Moka pot
Pairings: Chocolate truffles or caramel flan
