Soul Work Coffee
Brazil Chapada Diamantina Fazenda Floresta
|Roaster Location:||Berkeley and Sacramento, California|
|Coffee Origin:||Chapada Diamantina growing region, Bahia State, Brazil|
|Est. Price:||$22.50/12 ounces|
|Review Date:||May 2018|
Crisp, delicately sweet. Baker’s chocolate, violet-like flowers, papaya, macadamia nut, molasses in aroma and cup. Balanced, bittersweet structure; impressively buoyant, velvety mouthfeel. The resonant, flavor-saturated finish consolidates around notes of violet and papaya with a throughline of molasses-like sweetness.
This coffee tied for the second-highest rating in a cupping of coffees from Brazil for Coffee Review’s May 2018 tasting report. Produced by Nelson Ribeiro and Luca Allegro from trees of the respected Catuai variety of Arabica using biodynamic farming methods. A “natural” or dry-processed coffee, which means the beans or seeds were dried encased in the entire fruit rather than after the fruit has been removed, as is the case with wet- or “washed”-processed coffees. Naturals form the backbone of the Brazil coffee industry, but this lot reflects a particularly refined approach to the method. Soul Work Coffee focuses on sourcing exceptional coffees and meticulously roasting them for memorable sensory experiences. Visit www.soulworkcoffee.com for more information.
A confident chocolate- and floral-toned cup with a pleasingly bittersweet structure.
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This review originally appeared in the May, 2018 tasting report: Coffees from Brazil: Chocolate, Simplicity and Some Surprises