Brazil Santa Bárbara - chocolatey-nutty, omni-roast
250g
€10,00
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Brazil Santa Bárbara - chocolatey-nutty, omni-roast
€10,00
Unit price
€40,00/kg
Geschmack
Smooth, single-origin specialty coffee with notes of nougat, dark cocoa, and Brazil nuts. Full, soft body with classic Brazilian depth and sweet, nutty richness. Naturally processed, balanced, and accessible.
Omni-roast - developed for espresso and filter coffee.
Recommended for espresso, cappuccino, flat white, and milk-based drinks with oat or cow's milk.
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OriginBrazil
FarmSanta Bárbara Farm
GradesNougat, dark cocoa, Brazil nuts
ProcessingNatural
Roast Level
American Roast / Medium Roast
Suitable forFilter & Espresso
SCA Score
82.00*
VarietyYellow Bourbon
Espresso: Ratio 1:2
Brew time 26–29 sec
Brew temperature 93 °C
V60: Grind size coarse (C40 – 28 clicks)
Ratio 1:16
Recipe 0:00–60 g0:40–150 g1:30–255 g93 °C
Batch / Filter Coffee Machine: Grind size coarse (C40 – 28 clicks)
Ratio 1:16
Automatic brewingapprox. 4 min93 °C
French Press: Grind size coarse (C40 – 32 clicks)
Ratio 1:15
0:00 water4:00 stir8:00 press91 °C
Moka: Grind size coarse (C40 – 20 clicks)
20 g coffee
200 g watermedium heatremove from stove after gurgling
What makes this coffee special?
Smooth Single Origin specialty coffee with notes of nougat, dark cocoa and Brazil nuts. Full, soft body with classic Brazilian depth and sweet, nutty richness. Naturally processed, balanced and approachable.
SCA Quality.
This lot was rated with 82 points
Single Origin.
This coffee comes from a single terroir
Omni-medium roast.
Not too light and not too dark, suitable for both espresso and filter
Chocolatey Daily Coffee.
Your everyday coffee
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Häufig gestellte Fragen
Coffee from Brazil is often Arabica – known for round, nutty-chocolatey profiles (depending on the region and processing).
Often a lot of sweetness, low acidity, and a smooth body – ideal as an espresso or filter coffee.
Often small, strong, and uncomplicated – and if you take coffee seriously, try it as a Higher.
Yes – especially if the origin and processing are transparent. Then you get clarity instead of standard goods.
It depends on your taste. Preparation, freshness, and a suitable roast profile are crucial – not just the country.
There is no "best." Farm or microlot coffees with transparent origins are exciting.