Are you looking for a "fantastic" cup of espresso that envelops your senses with a thick, creamy texture?
Many coffee lovers search the market for coffees with brand names that evoke popular flavors like wafer, KitKat, or even Snickers, looking for a balanced and sweet cup with milk. But at Drip On, we bring you the original that exceeds all expectations: Brazil Choco . This isn't your average Brazilian coffee; it's grown at an altitude of 1900 meters and processed anaerobicly, causing the sugars inside the bean to burst, resulting in a heavier body and a distinct sweetness that shines through beautifully in your cup!
How will "Choco" taste in your cup? This crop has been roasted to a medium roast to be the ultimate joker in your bar:
- With milk drinks (lattes, flat whites): this is where the real magic comes in! A very creamy texture cuts the milk vigorously, giving you a clear taste that resembles the melting of chocolate and caramel milk with a touch that reminds you of the crispness of a wafer biscuit.
- A clear espresso cup: very thick crema, with a luxurious dark chocolate flavor free from unpleasant bitterness or sharp acidity.
- Filtration (V60): A warm, comforting, full-bodied cup that ends with a long-lasting caramel sweetness in the mouth.
Crop card:
- Region: Brazil.
- Type: Choco.
- Altitude: 1900 meters (very rare in Brazil, guarantees unparalleled density and sweetness).
- Processing: Anaerobic - the secret to the creamy texture and high sugar content.
- Explicit suggestions: dark chocolate, milk chocolate, caramel.
- Usage: Excellent for espresso and milk drinks, and very good for filtering.
Barista tip: For the best flat white experience that rivals specialty cafes, use water temperature (90-91 degrees Celsius) to extract the espresso. You'll notice how the chocolate, wafer, and caramel notes come out so strongly that you won't need to add any sugar!
