Small-farm coffees from Brazil are known for their nuttiness and mild acidity. Expect deep roasty flavors that lean towards caramelized sugar and bittersweet chocolate. The first thing that I noticed when the first roast came out of the drum, was that these beans smelled exactly like warm, freshly-baked chocolate brownies. The dry grounds have a distinctly malty aroma. There's also a hint of sweet vanilla pipe tobacco, like walking into a humidor. In the cup, there's the flavor of confectioner's chocolate and the burned sugarcane taste, like the singed sugar crust of a fresh crème brûlée.
This cup is smooth and delicious, with notes of almond and caramel that serve to round-out the flavors. This is a delightful brew with a soft and appealing profile, great depth, and controlled flavors that reveal perfect cherry selection and meticulous milling practices.