Coffee bean
Brazil (natural process)
A natural-process Brazilian arabica, a style commonly associated with heavier body, low acidity and nutty or chocolatey character — a common choice for espresso blends.
- Species
- Arabica
- Origin
- Brazil
- Processing
- Natural (dry) process
Reported tasting notes
- often described as nutty and chocolatey with low acidity
Inferred, not independently verified — A commonly reported character for natural-process Brazilian arabica; individual lots vary.
Reported sensory profile
- Acidity
- 2 / 5(Inferred, not independently verified)
- Sweetness
- 4 / 5(Inferred, not independently verified)
- Body
- 4 / 5(Inferred, not independently verified)
- Bitterness
- Unknown(Not known)
Recommended brewing methods
Freshness
Best used within 2-6 weeks of roast date; store in an airtight, opaque container away from heat and light.