A sweet, rich low in acidity espresso it is a stalwart of both espresso drinkers and stovetop users. Having used this blend since we opened both we and our customers love it's depth of body and sweetness. As a stovetop it has a milk chocolate sweetness whilst as an espresso has a hazelnut nuttiness and buttery mouthfeel.
The BSCA is made with some of the finest Brazilian coffees:naturals, pulped naturals and washed. They come from a variety of different estates and are carefully chosen to create a delicious shot.
VARIETAL: Acaia, Red Catuai
REGION: Bahia, Cerrado mogiana and Sul de Minas
Use as a base we would say at least 50%. Use 50/50 with decaf for both stovetop and espresso. Use 80/20 with fruity coffees to add acidity/fruit. Experiment with Sumatrans and Ethiopians to create unique master blends. Due to low acidity is a forgiving partner marrying well with others.