Soares - Brasilien Filter

Der Kaffee wird auf 1100 m ü.d.M. angebaut und durchläuft eine natürliche 72-stündige Kohlensäure Mazeration. In der Tasse schmeckt diese Filterröstung nach schweren süßen Noten von dunklem Kakao, schwarzer Kirsche und Erdbeermarmelade.

Im Becher: Kirsche, Orange und Erdbeere.

The Soares - Brasilien Filter, sourced from the producer Soares, represents a distinct approach to Brazilian coffee production. Processed via carbonic maceration, this lot highlights the innovative techniques currently shaping the industry. Carbonic maceration is a specialized processing method that often influences the final cup profile by intensifying fruit-forward characteristics and altering the structural acidity of the bean. While natural-processed coffees from Brazil are traditionally known for their nutty, chocolatey foundations, this specific application of controlled fermentation aims to bridge that classic profile with more vibrant, jammy notes.

When evaluating the complex interplay of dark cocoa, black cherry, and strawberry marmalade found in this roast by 19grams, it is helpful to reference the flavor wheel to better categorize these nuanced sensory experiences. Grown at 1100 masl, this coffee offers a unique look at how modern processing can elevate the traditional output of a Brazilian estate, resulting in a cup that balances deep, resonant sweetness with bright, fruit-driven highlights.