Brazilian Cerrado coffee typically has a medium body with a creamy mouthfeel, low acidity, and balance. When lightly roasted, it often offers nutty and even slightly caramel notes. When darkly roasted, it offers a more chocolatey coffee experience.
Roasting:Roasting is a heat treatment that brings out the aroma and flavor of green coffee beans. The level of roasting determines the color, flavor profile, and overall characteristics of the coffee beans after roasting.
Acidity:Acidity is basically what it sounds like low-acid coffees are often called "smooth" and high-acid coffees are called "bright."
Acidity is a primary coffee flavor, perceived as a pleasant sharpness toward the front of the mouth, a numbing sensation at the tip of the tongue, or dryness at the back of the palate and or under the sides of the tongue. It expresses or helps define the quality of a coffee.
Acidity, along with body, aroma, sweetness, bitterness, and aftertaste, is one of the most important coffee characteristics used by coffee professionals to describe a coffee's flavor. Acidity does not mean sourness, but rather the coffee's liveliness, and is a desirable characteristic. It has nothing to do with the coffee's acidity level (pH).
If the coffee you drink flows smoothly in your mouth without leaving much flavor or aroma, this indicates low acidity. If the coffee you drink has a sharp liveliness (not sourness), it means your coffee has a nice acidity.
Body:In short, it's the weight and density the coffee leaves in your mouth. You might not easily notice the body of coffee, as it's a weight and a kind of "hardness power" that can be detected in the mouth with coffee, especially by pressing the tongue against the palate. Think of this as the difference between milk and water. Regardless of the flavors, consider the intensity of the sip, the fullness it leaves in the mouth.
Growing Region
Brazil dominates the world's coffee production and boasts a vast variety of coffees. Coffee-growing altitudes in the Cerrado region average between 800 and 1300 meters, and the growing areas are vast. These beans are harvested in the Bahia region and are 100 Arabica.
The combination of advanced irrigation systems and consistent weather conditions allows these coffees to grow uniformly and increase yields.
Recommended Brewing Method
This coffee has a harmonious flavor, a rich and sweet aroma, is well-balanced, and is suitable for a variety of brewing methods. In addition to being a single-origin coffee, the Brazilian Cerrado coffee bean produces a wonderfully balanced crema with low acidity and medium body, making it an excellent choice for making a cup of espresso anytime.
Brewing with one of the mentioned coffee brewing methods will have a more distinct flavor and a fuller aroma.
Get ready for a perfect morning espresso!
