Description
A fruit forward and sweet Brazil coffee. Far from traditional tasting; a special treat for fruit forward natural processed fans, or as a blender component to add lots of sweetness, soft fruit notes or floral aromatics to your house blends.
Tropical Bahia is a product of unique circumstances. Producers based in the highest elevations in state of Bahia have some of the best coffee cultivation conditions in Brazil but often encounter problems with drying due to high humidity and rainfall during the harvest and processing season. For this reason many choose to transport their cherries around 50km to the neighboring Caatinga biome, known for its warmer, drier climate. En route, the cherries undergo a unique fermentation process in a closed truck. The process never lasts more than 24 hours, but the resulting cup profile is packed with fruity sweetness.
Tasting notes:
Best served in the light to medium roast level. A little pinch of citric acidity comingles with strong red & tropical fruit notes. Light roasts balance these tones with a little nuttiness, medium roasts more of a chocolate hint. Great depth of flavors but fruit forward (fermented product) enough where some traditional Brazil fans will think it to extreme. A very sweet cup, getting a bit of time in the ripe cherries before processing leaves these beans much sweeter than average.
Roasting Notes:
Slow dried natural processed coffee roast a bit uneven and this coffee is no exception. High chaff with 2-3 colors of beans in the end product. Still fairly easy to roast, for tasted good at most roast levels. Try to shoot for a medium roast to start and lighten or darken your roast based on your personal taste preference. Roasting a bit slower can help even out the roasting a bit and produce a bit smoother of a cup. A longer setup time bring greater depth of flavors to the cup.
Joe –
very fruity and chocolaty at medium roast. not your typical brazil but very tasty. love it.