Brazil Alta Mogiana

This is a low-altitude, low-density bean. It is structurally fragile compared to African coffees. Tasting notes are heavy on hazelnut, dark cocoa, and molasses with near-zero acidity. This is a guess, but this bean likely forms the base of your espresso blend. Recommended parameters require charging low at 370°F. A slow, steady heat application prevents tipping. Stretch development to 18% and drop at 415°F.