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Origin
Varieties
Process Method
Highlights
“The espresso cut of Redcab, drawn from Brazilian Bourbon, Catimor, Caturra and Typica grown at 900 to 1,200 metres and dried natural with the fruit left on the bean. Barefoot roasts it for a 20-gram dose pulled to 31 to 34 grams in 25 to 27 seconds, rested five to seven days. Sweet caramel and hazelnut mingle with mild citrus over a creamy body and a light milk chocolate finish.”
