(NEW) Danielle Fonseca, Red Icatu, Natural Anaerobic, BRAZIL

☕ Brazil - Danielle Fonseca, Sul de Minas

Espresso Roast | Natural Anaerobic, Red Icatu/Mundo Novo
Tasting Notes: 🍓🫐 Berry Yogurt · 🍮 Butterscotch · 🟣 Plum Jam

WHAT WE'RE TASTING:

Like the best kind of summer memory - sweet, comforting, and impossible to forget. This cup opens with playful candy-like sweetness and mets into a silky, creamy body layered with deep berry yogurt notes. As it cools, rich butterscotch unfolds, bringing warmth and complexity, while a spoonful of plum jam sweetness and pleasant acidity lingers through the finish.

[ORIGIN] BRAZIL
[LOCATION] SUL DE MINAS
[PRODUCER] DANIELLE FONSECA
[FARM/COOP] FAZENDA COMTU
[PROCESS]  NATURAL ANAEROBIC
[VARIETAL] RED ICATU, MUNDO NOVO
[ELEVATION MASL] 850-960
[ROAST PROFILE]  ESPRESSO

WHY YOU'LL LOVE IT:

✅ Creamy, velvety body with a berry yogurt sweetness that feels rich and comforting
✅ Candy-like fruit character balanced by deep plum jam notes and gentle acidity
✅ Butterscotch warmth adds a smooth, dessert-like finish without feeling heavy
✅ Expressive natural anaerobic profile that stays clean, juicy, and beautifully layered

💡 Brew Tip:  For a creamy, fruit-forward espresso, start around 1:2.1-1:2.2 ratio (e.g. 18g in → 38-40g out) at 92.5-93°C and aim for 28-32 sec. A slightly longer yield will open up the berry yogurt sweetness and highlight the plum jam finish, while keeping the butterscotch smooth and balanced. If you want a richer, more dessert-like cup, shorten the yield slightly