Brazil Dry Process Doña Marta

Origin

• 🇧🇷 Brazil

Tasting notes

#html-bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. [data-pb-style=MJSBLPK]{justify-content:flex-start;display:flex;flex-direction:column;background-position:left top;background-size:cover;background-repeat:no-repeat;background-attachment:scroll} Bittersweet and creamy-textured, chocolate protein shake, intimations of amaretto, wineyFunky / lacticTasting language for deliberate fermentation flavor: yogurt-like tang (lactic), winey or boozy notes, overripe fruit. A feature in experimental lots, a defect in classic ones. blackberry, raw pistachio nut, almond milk, Matcha powder, rustic cocoa, and hint of spiced rum. City+ to Full City+. Good for espresso.