Silver Oak Coffee - The Black Bag: 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.
For espresso brewing I use 18g, resulting in a 32-35ml beverage plus the creme, about 30 second pour with grind setting to meet those parameters. The dark chocolate dominates and works especially well in milk beverages.
Farm/Coop: Fazenda Progresso
Great for: Espresso, With milk
Origin: South America/Brazil - Mucuge town
Owner: Pedro and Fabiano Borre
Process Method: Pulped Natural (semi-washed)
Roast Profile: Medium-Dark
Tasting Notes: Intense smoky dark chocolate, 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.|