Brazil Camocim Biodynamic Espresso

Butterscotch, vanilla, bittersweet chocolate. Lingering caramel-drop finish.

About Brazil Camocim Biodynamic Espresso

Henrique Leivas Sloper De Araujo Camocim is at the forefront of Brazil’s organic and biodynamic farming movement. Henrique and Camocim are internationally renowned for their beautiful coffees. In 2017, Fazenda Camocim was awarded 1st place in Brazil’s prestigious Cup of Excellence coffee competition.

Camocim Biodynamic is stunning prepared as espresso, and is lovely brewed as a pour-over, Chemex, French press, syphon, or AeroPress.

Brazil Biodynamic Camocim Espresso Brewing Parameters

• Temperature: 199.7-200.1°F (93.2-93.4°C)

• Dose: 19 grams (double basket)

• Going ristretto style is important. Not super ristretto – but very ristretto compared to current norms.

• Shot duration: 24 – 25 seconds

• Yield: 25-28 grams

Produced by Henrique Leivas Sloper De Araujo Camocim, the Brazil Camocim Biodynamic Espresso represents a unique approach to cultivation within the Brazil coffee landscape. Biodynamic farming emphasizes a holistic view of the ecosystem, often resulting in distinct profiles that highlight the inherent characteristics of the terroir. When evaluating such coffees, enthusiasts often look for the interplay between sweetness and body, which can be mapped using a flavor wheel to better identify specific nuances.

This particular offering, roasted by Linea Caffe, showcases a profile defined by butterscotch, vanilla, bittersweet chocolate, and caramel-drop. While Brazilian coffees are frequently celebrated for their approachable, nutty, and chocolatey foundations, the biodynamic practices employed here add a layer of complexity to the cup. This espresso is well-suited for those who appreciate a classic, dessert-like sweetness balanced by a rich, lingering finish, providing a refined experience that highlights the careful stewardship of the Camocim estate.