Brazil 🇧🇷 Dry Process
Hello Sideyard Friends,
We haven’t roasted a lot of Brazilian coffees—only five in a little over four years to be exact! It’s mostly due to the fact that I don’t tend to love the traditional Brazil profile–low acidity/nutty/bittersweet cocoa. But Brazil produces a lot of coffee (more than any other country) and I’m trying to get out of the way of my own flavor proclivities/biases. This week’s coffee is a high scoring lot from from Viviana Aparecida's Saco de Onca farm. It’s an earthy, sweet, and slightly rustic dry process coffee with plenty of complexity. Compared to last week’s dry process, the fruit notes here are pulpier and less bright but nonetheless delicious—look for cooked berry, fig, and plum.
We have a couple spare bags of this week’s coffee in stock on the site.
The origin track for the week is Preciso me encontrar by Cartola from 1976.
Cheers,
Ryan