BRAZIL Serra Negra Natural NXBrazilSerraNegraNatural250g
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
“A great high quality Brazil coffee is soft, nutty, low acid, with nice bittersweet chocolate flavor.”
SCA SCORE 83.50
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
Roasted light based on conduction and moderate heat application with world class skill and care. Moderate roast, high front up heat that subsides and a impressive aroma of chocolate follows us through to the first crack and we shortly afterwards finish the roast.
Review by Rick Barrends (The Coffee Attendant)
Read and explore the tests and verdicts of Rick Barrends here.
|Producer||Poços de Caldas|
|Region||Minas Gerais, Cerrado Mineiro|
|Flavor||Caramel, Raisin, Sugar cane|
|Aftertaste||Dark chocolate, Hazelnut, Long|
|Acidity||Tartaric, Citric, Mid|
Coffee is the main plantation in this region. It has recently begun to produce a higher quality product in order to keep up with competition and to further satisfy customer needs.This coffee is milled at a state-of-the-art processing facility in Poços de Caldas, which results in much better green preparation than most standard Brazilian coffee. This coffee is usually a blend from South Minas and at times also includes coffee from Cerrado and Matas de Minas.
Upon dry milling the coffee undergoes rigorous quality control protocols. After the parchment (protective layer ontop of the green bean) is removed, the beans will go through a de-stoner, three density sorters, two electric eye sorters, a hand sort and a cupping for shipment approval.
Elevation of farms is relatively high for Brazil and this coffee shows careful preparation and handling. Brazil is the largest exporter of coffee in the world. Therefore, with notes of milk chocolate, mild citrus and clean nuts, it appeals to a public that are more prone and can identify with a classical taste of coffees. It is also very much suited for espresso.
Arranged by Cafe Exports.
Our World Brewers Cup recipe for V60 “1:1:1”: 20g coffee. 300g of water. 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00. Adjust only grind size and water temperature.
Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 25-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience.Made by Brazil
Finished in Scandinavia