Brazil

Espresso Blend - Brazil & Peru (50g Sample)

profile: Milk chocolate · brown sugar · almond · cocoa · red fruit · citrus hint · lemon · lime

Chocolate Caramel and sweet Nutty Fruity CitrusFor espresso

Price not usable

Every price we hold for this coffee works out far outside the believable per kilo range for its own market, or repeats unchanged across different bag sizes, so we will not put a figure to it.

Traced to a region

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How it sits among coffee from Brazil

How often roasters use each flavour family to describe coffee from Brazil: 860 of 1,213 carry notes. The dashed outline is the whole catalogue. These are the roasters’ own words, grouped — not our tasting, and not a measurement.

Never Worry Coffee Roasters describe this coffee as fruity, caramel and sweet, chocolate, citrus, nutty. The filled shape is how often roasters use each family across coffee from Brazil; the rings on the rim are this coffee’s own.

citrus is unusual here — 16% of coffee from Brazil are described that way.

The roasters’ own words, grouped — not our tasting, and not a measurement. We have not tasted this coffee. All Brazil coffees

What the roaster says about where it came from

Country

Brazil, Peru

Region

Cerrado

Process

washed

Variety

Caturra, Bourbon, Catimor, Catuai, Typica

Not stated

farm or estate, producer, altitude, harvest, lot, importer, price paid to the producer

We report what the roaster publishes and we have not checked any of it independently. A fact nobody publishes is not a fault of the coffee: almost no roaster in the UK states an importer or the price paid to the producer.

Where each fact came from

Variety

“Origins Brazil: Cerrado Mineiro DO Catuai – Natural – 1100m – almond, brown sugar, milk chocolate, orange, red apple Peru: Cajamarca – Catimor, Caturra, Pache, Typica, Bourbon – Washed – 1750m – brown sugar, cacao, cocoa powder, nut, red fruit, lemon–lime.” the roaster’s page (opens in a new tab)

Flavour families

“Flavour profile: Milk chocolate, brown sugar, almond, cocoa, red fruit, citrus hint Roast: Espresso; medium, developed to 204–206°C for sweetness and easy extraction.” the roaster’s page (opens in a new tab)

Country of origin

Region

Processing

Brew methods

“Brew method: Espresso (excellent with milk; solid as a short black) Flavour profile: Milk chocolate, brown sugar, almond, cocoa, red fruit, citrus hint Roast: Espresso; medium, developed to 204–206°C for sweetness and easy extraction.” the roaster’s page (opens in a new tab)

Tasting notes

A further 2 facts on this page were read from part of the shop page that holds no sentence — a menu or a product grid — so there is nothing to quote for them.

Taken from the roaster’s own pages, and nothing here has been verified by us or by an independent body. What we store is a passage of page text cut around the fact, so one shown with an ellipsis is a passage we cannot see the start or the end of; only the fully quoted ones are complete sentences.