Dont underestimate the value of a good Brazil

mycuppa

Having read way too many posts in numerous forums over the years, one thing is for sure and that is many people seem to skip over Brazils as being too "common", low grade or lacking character.

A great Brazil can be the game changer in a blend - the sublime neutral acidity, a wonderful base and foundation that provides "classic" coffee flavor and allowing your feature beans to shine.

Brazils should not be overlooked by home roasters wanting to improve their overall roasting and blending skills.

askthecoffeeguy

I'm serving a Brazil Ipaneme Moka Peaberry at my work at the moment and it's one of my favourite beans to use as it delicious on it's own and fantastic when blended - and great served either with ot without milk - which makes it a very versatile bean!

shape_shifter

As you know my OH loves the Brazil Yellow Bourbon, I roast it darker than what we normally roast, it has a great depth to it, even I can smell that when I'm grinding it.  I don't particularly like it, although the longer it's left the deeper it gets to me (not sure if they are the right words to use), I can have the occasional drink with it at that stage and it's alright. My OH's words when I asked him to describe it, "it's a dark chocolate".

UNM

I've also tried the yellow bourbon and, while pleasant, just felt it needs a little something 'extra'. I guess that means I'm in full agreement with mycuppa, my taste buds must be on the right track. The Yellow Bourbon or one like it will be on my shopping list when I start experimenting with blending.