Brazil Bourbon Santos
Very sharp, carbony cup, with little richness or sweetness. Both aroma and body seem burned off the coffee by the rather aggressive roast. I also tried this coffee as espresso. In the demitasse it remained sharp, but softened and sweetened a bit in milk.
Very sharp, carbony cup, with little richness or sweetness. Both aroma and body are burned off by a rather aggressive roast. This could be used as an espresso, though it remains sharp. Bourbon is Latin America's classic heirloom coffee variety. Santos is not a region, but a market and grade name for coffees from one or more of the best growing regions in southern Brazil: South Minas or Cerrado in Minas Gerais State or Mogiana in Sao Pa
Who Should Drink It
Those who mistake carbon for intensity in coffee. Brazil's softness probably makes it a poor candidate for extreme dark roasting.
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This review originally appeared in the January, 1999 tasting report: Brazil and Brazils