Silver Oak Coffee - Single Estate: Fazenda Progresso, Brazil
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The farm has its own processing facilities where control is maintained over quality. Unusually for many Brazilian farms, picking is undertaken by hand and two passes are made per lot. This pulped natural coffee is first pulped to remove the skin then dried in the sun on patios with the mucilage attached. Further processing completes the drying and removal of the now dried outer layers revealing the bean in parchment.
I like to roast pulped natural coffees a couple of degrees higher than I do washed coffees since I won't lose the acidity and can then develop better body to compliment the sweet chocolate notes. I dose slightly higher than my normal recommendation at 70g/L.
Farm/Coop: Fazenda Progresso
Great for: Aeropress, Cafetiere, Espresso, Filter, With milk
Origin: South America/Brazil - Mucuge town
Owner: Pedro and Fabiano Borre
Process Method: Pulped Natural (semi-washed)
Roast Profile: Medium
Tasting Notes: Very smooth with notes of caramel, chocolate, caramel and a little brazil nut plus the slightest hint of red apple. Lingering creamy mouthfeel.
Varietals: Catuai and Yello Topazio
Roasterr: Silver Oak Coffee
Silver Oak Coffee does not deliver to United Kingdom
|e.g. Espresso||18g||Vario 1E||25secs||30ml||A bit finer next time would be better.|