Chapanda

hello@bill.dev (Bill) — Wed, 21 Dec 2022 11:30:00 +0000

Day 21

Name	Chapanda
Grower	Marcus Carvalho
Origin	Brazil
Variety	Sucupira
Process	Natural
Roast	Medium
Acidity	Apple
Mouthfeel	Heavy
Hints of	Dark chocolate & glaće cherry

Preparation

Time: 11:30

Washed the filter, warmed the mug and prepared hot water. Water temperature was 95.1ºC. Measured 21g coffee and poured 50ml over the coffee to wet it. Waited 30s and pured over a further 250ml water, keeping the filter funnel about half full.

Observation

The coffee grounds gave off a plum like fruitiness. When wet the smell was more chocolatey.

Cafeina Blend

hello@bill.dev (Bill) — Mon, 19 Dec 2022 16:00:00 +0000

Day 19

Name	Cafeina Blend
Grower	Adalgisa S.M. Vilela, Julia Figueiredo and Elza Leopoldino
Origin	Brazil
Variety	Mundo Novo, Acauã
Process	Natural
Roast	Medium/Dark
Acidity	Apple
Mouthfeel	Creamy
Hints of	Dark chocolate & apricot

Preparation

Time: 16:00

Washed the filter, warmed the mug and prepared hot water. Water temperature was 94.4ºC. Measured 22g coffee and poured 50ml over the coffee to wet it. Waited 30s and pured over a further 250ml water, keeping the filter funnel about half full.

Capim Seco

hello@bill.dev (Bill) — Sun, 11 Dec 2022 11:15:00 +0000

Day 11

Name	Capim Seco
Grower	Rafael Dias Pereira
Origin	Brazil
Variety	Icatu
Process	Pulped Natural
Roast	Medium
Acidity	Apple
Mouthfeel	Round
Hints of	Picnic bar

Preparation

Time: 11:15

Washed the filter, warmed the mug and prepared hot water. Water temperature was 96.9ºC. Measured 22g coffee and poured 50ml over the coffee to wet it. Waited 30s and pured over a further 250ml water, keeping the filter funnel about half full.

Observation

The coffee grounds had a spicy but earthy smell that I struggled to place. When wet they reminded me of freshly turned earth in the spring.

Sertão

hello@bill.dev (Bill) — Sun, 04 Dec 2022 11:30:00 +0000

Day 4

Name	Sertão
Grower	Nazareth Dias Pereira
Origin	Brazil
Variety	Bourbon
Process	Natural
Roast	Medium / Dark
Acidity	Creamy
Mouthfeel	Round
Hints of	Dark chocolate, cherry & almond

Preparation

Time: 10:30

Washed the filter, warmed the mug and prepared hot water. Water temperature was 96.2ºC. Measured 22g coffee and poured 50ml over the coffee to wet it. Waited 30s and pured over a further 250ml water, keeping the filter funnel about half full.

Observation

This coffee smelled toasted, a dark roast. The smell ends with a syrupy sweetness. In the mug the smell shifts towards the middled of the nose. The sweet notes fade leaving a strong woody smell.

Zaroca

hello@bill.dev (Bill) — Fri, 02 Dec 2022 11:30:00 +0000

Day 2

Name	Zaroca
Grower	Gilberto Basilo
Origin	Brazil
Variety	Mundo Novo
Process	Pulped natural
Roast	Dark
Acidity	Apple
Mouthfeel	Creamy
Hints of	Dark chocolate & cocoa nibs

Preparation

Time: 11:40

Washed the filter, warmed the mug and prepared hot water. Water temperature was 95.6ºC. Measured 22g coffee and poured 25ml over the coffee to wet it. Waited 30s and pured over a further 260ml water, keeping the filter funnel about half full.

Observation

Smelling the coffee when wet I was again reminded of smells that would put me right off coffee. A mushroom scent mixed with damp wood was something I couldn’t shake. This scent was interesting in that I could only sense it at the back of my nose right at the top. It’s rare to have such a localised sense of smell.

Brazil on Bill Glover

Chapanda

Day 21

Preparation

Observation

Cafeina Blend

Day 19

Preparation

Capim Seco

Day 11

Preparation

Observation

Sertão

Day 4

Preparation

Observation

Zaroca

Day 2

Preparation

Observation