- Grade: Specialty Coffee
- Altitude: 950m. -1200m.
- Precipitation : Ave. 1,600mm
- Roast levels: Medium Roast
- Variety: Mundo Novo, Catuai, Catucai
- Coffee Area: 5,000 ha (20 farms in total)
- Harvest: May-Sep
- How to brew:
**Niche Coffee Roaster is made to order. Our roasting on Wednesday of the week and send to your on next day by Kerry Express.
Nowadays brazilian coffee is very important for blend coffee in terms of flavor and stable supply. Chocola will bring you those important factor of your Brazilian coffee and it’s famous in japanese market. Please try some combination with sweets and/or Latte menu.
Chocolate flavor with good body and sweetness
Chocola made from selected beans with typical flavor produced by 20 estates who is member of Santo Antonio Estate Coffee Group.
Rich Flavor, High quality sweetness
Nutty, Chocolate, Fruity, Clean and nice astringency.
How to make Brazil Chocola #2 S16/17/18
At farm side
- Harvest by hand
- Drying by machine
At dry mill
- remove foreign material
- Screen sorting
- Density sorting
- Electric color sorting
Maturity and fat which are important components are higher than commodity coffee.
Maturity: 4 stars
**Pesticide no detection
How to brew
Brewing ratio for 1 cup
•Use roasted whole bean for about 10 g. (1 full table spoon) and grind the coffee bean.
•After grinding the coffee, put them into a container with filter such as French press, Drip filter or Espresso machine.
•Boil hot water at 95 degree and pour into the ground coffee with about 120-150 cc.
•Each brewing equipment takes up to 4 minute to brew the good coffee.
The Coffee Bean Roasting Company Limited is paying attention to select all the beans delicately and we produce our roasted bean under high standard of GMP, Thai FDA and HALAL. Our customers surely trust our food hygiene grade.
|Diagram Means Aftertaste|
|Aroma – The way of coffee smells could possibly be nutty, fruity, chocolaty or others. These aromas would be related to the coffee’s flavor.|
|Acidity – It is not only the sour but also the bright taste could feel about the cup of coffee. Acidity also means a range of flavor; citrus, cherries or berries which you can taste from your cup.|
|Bitterness – Another factor of bitter characteristic could be from the level of roasting. In addition, the roaster wants to present the strong taste, the longer time and high temperature techniques are applied with the roast levels.|
|Body – In term of body, it expresses the richness or heaviness when the coffee is touched the tongue.|
|Aftertaste – Aftertaste is about finishing a cup and still remains some aroma or flavors in your mouth. The range of aftertaste may feel balance and smooth, which it depends on the bean’s source and the roasting level.|