Victrola Coffee Roasters
Brazil Fazenda Boa Sorte Natural Catuai
|Roaster Location:||Seattle, Washington|
|Coffee Origin:||Sul de Minas growing region, southern Minas Gerais State, Brazil.|
|Review Date:||May 2007|
Sweet-toned and rich aroma with some floral notes. In the cup medium body, silky mouthfeel, low acidity, sweet, low-toned, rich, with chocolate notes and a hint of walnut. Rich short finish; the mildly bitterish walnut tones dominate in the long.
A dry-processed or "natural" coffee, meaning the beans are dried inside the fruit rather than after the fruit has been removed, as is the case with wet-processed or "washed" coffees. Typically low growing altitudes and dry-processing contribute to a gentle, subdued acidy sensation in most Brazil coffees. Produced from trees of the catuai variety, a relatively recent selection of arabica that has displayed impressive cup characteristics. Victrola is a small-batch, hands-on roaster with a passionate commitment to quality and distinctiveness. isit www.victrolacoffee.com or call 206-624-1725 for more information.
Who Should Drink It
The simple, round, low-acid structure with chocolate and walnut tones make this a classic Brazil, a likely candidate for acidity avoiders.
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This review originally appeared in the May, 2007 tasting report: Low-Acid Options for Coffee Drinkers