|Roaster Location:||Boulder, Colorado|
|Coffee Origin:||Mantiqueira de Minas growing region, southern Minas Gerais State, Brazil|
|Est. Price:||$24.00/12 ounces|
|Review Date:||May 2018|
High-toned, richly sweet-tart. Baker’s chocolate, hibiscus tea, floral vanilla, tangerine zest, brown sugar in aroma and cup. Sweetly bright in structure, with gentle acidity; plush, syrupy mouthfeel. The sweetly tart finish is gently drying, consolidating around notes of hibiscus tea and baker’s chocolate.
This coffee tied for the second-highest rating in a cupping of coffees from Brazil for Coffee Review’s May 2018 tasting report. As a green coffee, it also took seventh place in the 2017 Cup of Excellence juried competition for natural or dry-processed Brazil coffees, meaning coffees that were dried 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 prize-winning lot reflects a particularly refined approach to the method. Dragonfly Coffee is a Boulder, Colorado-based micro-roaster that produces high-quality coffees and supports worthy causes. Visit www.dragonflycoffeeroasters.com or call 303-579-2154 for more information.
A crisp, chocolate-toned Brazil natural cup, with inviting notes of dried hibiscus and vanilla-like florals.
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This review originally appeared in the May, 2018 tasting report: Coffees from Brazil: Chocolate, Simplicity and Some Surprises