Brazil Florada

(1 customer review)

$11.36$183.50

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  • $3.67/lb for 50lb
  • $3.77/lb for 25lb

Origin

Brazil

Quality

Grade: NY2, Fancy Cup

Harvest: 2018

Region of Origin: Minas Gerais / Cerrado, Parana / Maringa, Parana

Cupping Attributes

Q-Grade: 80.50

Prime Attribute: Honey, molasses, caramel, cashew, very sweet, milk chocolate

Preparation / Milling Attributes

Screen Size: 99.9% above 17,18 screen

  • 1 lb
  • 5 lb
  • 25 lb
  • 50 lb
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SKU: N/A Categories: ,

Description

Brazilian coffee specialty Florada Fancy Cup imported by Copan Trade. This amazing bean has been directly imported from Brazil with tremendous care to ensure the consistency and quality of the green bean coffee is never compromised. We then go through extensive tasting and cupping to ensure that the identity and integrity of the coffee bean is kept.  We work with our partners in Brazil directly to bring you the best quality and pricing available on the market.

Additional information

Weight N/A
Dimensions N/A

1 review for Brazil Florada

  1. Alex Smith (verified owner)

    I’m pretty sure the moisture content in this bean is too low. That said I do really enjoy it, you just have to watch it during your roast otherwise it will dry out too much. Good for pourovers. Makes a good cold brew that brings some nice floral notes over top of a nice milk chocolate base. I’ve also been told it’s good for espresso. Overall a pretty good bean. The main thing that keeps me from giving it a 4 star review (above average) is that moisture problem. That problem seems to always be giving me trouble. Once you settle into a groove with your roasting this bean is worth it though.

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Got something to discuss?


Guest
Schroif
January 24, 2018

What is the best way to roast this coffee to get optimal notes? I’ve been roasting it from city to full city and notice the chocolate notes only

Support
Dusty Davis
January 24, 2018

When I roast the Brazil the first 5 min I have the burners very high and all exhaust on the roaster 90% open to eliminate all the moisture. At 6 minutes I adjust exhaust to and 70%. At 9-10 minutes I set the burners in the roaster very low and adjust the exhaust again to about 50%. The roast takes about 13-14 minutes. For me this allows the bean to slowly work into the profile without getting to dark. It also develops a bit more on the inside of the bean where some of the caramel notes come out. Depending on your machine and amount roasting this will vary. This is what I found works best for us!

 
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