| Brazil – Sitio Biquinha Lot 3 | ||
|---|---|---|
 | Grown: 1140 meters above sea level | |
| Optimal Roast Depth | ||
| LIGHT | MEDIUM | STRONG |
Roaster notes:
Brazil beans in general like gentle heat, this one is no exception.
In a lighter roast this bean really punches out the citrus and malt tasting notes, it also becomes quite lively with acidity balance and gives a white wine sort of dryness.
A light roast depth is optimal for pour over with this one, stretch out drying a little longer than you would think necessary.
Again the key is to keep the heat gentle, yet steady.
At medium roast depth is where the Sitio Biquinha Lot 3 really shines! The fruity notes are less prominent whilst the malt becomes a choc malt, those two elements balance perfectly here.
Acidity becomes less pronounced and you will start to see a sweetness that morphs into marzipan.
We have not taken the Sitio Biquinha Lot 3 to this depth before and would not recommended it purely as the delicacy of the bean in combination with the large amount of chaff on the bean from the processing method lends itself to potential charring notes.
If you were to take this one into the dark roast territory then really stretch out the phase between drying end and the start of first crack so you build up the core elements this beans is good for.
Be careful not to slow the roast too much or feel the wrath of baked notes!