Dark Horse - Brazilian

Dark Horse - Brazilian

from 6.49

Dark chocolate - Nuts - Low acidity

Come to the dark side. This Brazilian coffee from the Minas Gerais region has been taken to a darker roast to produce a deep, nutty, low acidity all day drink. We've roasted out any bitterness to this bean so it can be enjoyed in any brew method without fear of the sharp after taste a dark roast can bring if left in unskilled hands. Expect a long nutty flavour with a chocolatey mouthfeel and a stronger, fuller finish than our lighter roasts with a comforting, thick body. Perfect for black coffee wake up calls or a rich, deep, mellow base for milk drinks. We've roasted out any bitterness to this bean so it can be enjoyed in any brew method without fear of the sharp after taste a dark roast can bring if left in unskilled hands.  

  • Tasting notes  -  Nuts & dark chocolate
  • Acidity - Low
  • Body  -  Full
  • Mouthfeel   -  Chocolatey and coating

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  • Origin    -  Brazil Minas Gerais region
  • Varietal  - Bourbon
  • Altitude -  950 masl
  • Processing method  -  Natural
  • Roasters brewing reccomendations;
  • V60 recipe - 12.5/13g coffee, medium coarse grind. 30g water at 92c, stir. 160g more water over 1:30mins. Full brew time target 2:40mins
  • Aeropress recipe - 13g coffee, medium grind. 30g water 92c, stir. 170g water all in. Stir. Leave for 45-60secs. Extract. Full brew time 1:30-1:45mins
  • Cafetiere - (3 person cafetiere) . 40g coffee, coarse grind. 90g water 92c in, stir. All water in to an inch under pouring spout, stir. Place lid on. Wait 2-3mins. Push plunger to just under the pouring spout, not to the bottom of the cafetiere. Pour and serve. Do not leave to brew beyond 3 mins.
  • Espresso - 92c shot temp. Single 12.5g dry in to 20-22g out. Shot timer target 22-24 secs (from first drop hitting the cup). Double - 18g dry in to 34-36g out. Shot target timer 23-26 secs.