Brazil Pulp Natural Gabriel Wagner
“barley malt syrup, chocolate-covered nuts, dark chocolate cookie with sea salt, bittersweet finish”
Origin
Tasting notes
Character
#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=V4E5GTS]{justify-content:flex-start;display:flex;flex-direction:column;background-position:left top;background-size:cover;background-repeat:no-repeat;background-attachment:scroll} Mild flavors lean toward semi-sweet chocolate, with creamy nut accents, and low acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it.. Notes of barley malt syrup, chocolate-covered nuts, dark chocolate cookie with sea salt, bittersweet finish. City+ to Full City+. Good for espresso.
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