Brazil Chocolate Recipe – Natural

Format and Grind Size Whole Bean Espresso Moka Pot Filter / V60 Chemex French Press

Size 250g 500g 1 kg

€9,90 EUR

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Round, sweet, and very easy to enjoy, this coffee delivers a classic and enveloping cup with a particularly stable expression and a clearly chocolate-driven base. It is grown in Campo das Vertentes, Santo Antônio do Amparo at 900 to 1200 m.a.s.l., processed as natural, and carries a score of 83.5 SCA. Its profile feels stable, dense, and round, with notes of chocolate pudding, caramelized almonds, and dried fruits.

Flavor Profile

Main notes: chocolate pudding, caramelized almonds, dried fruits
Acidity: low and soft
Body: dense, round, and enveloping
Aftertaste: sweet, clean, and persistent, with a strongly chocolate-based finish

Origin and Processing

It grows in one of Brazil’s most recognized coffee regions, where moderate altitude and producer experience help create especially sweet, stable, and approachable cup profiles. In this case, the lot is processed using the natural method, in which the bean dries inside the coffee cherry before milling. This helps build more sweetness, more density, and a rounder mouthfeel.

The result is a classically styled coffee for those who want body, familiarity, and a very clear chocolate expression, without green or drying sensations in the cup. That final idea is an inference based on the described rounded and clean nature of the lot.

Why You’ll Love It

Classic and very rounded profile: ideal for those who enjoy comfortable and stable coffees
Strong chocolate character: a cup with a sweet and recognizable base
Easy-going natural process: more body, more roundness, and a very pleasing mouthfeel
Very well suited to espresso: also works beautifully in moka pot and fully automatic machines

Ideal for