Renato Correia, Owner and Roaster at Espresso Lab Microroasters, shared the roast curve of a Natural 2/3 Brazil with us. This coffee was sourced form Fazenda Passeio in Minas Gerais. Renato roasts on a Diedrich IR-7 with a probe size K-Type 1/8″ thermocouple. And when it comes to the flavor profile of the natural 2/3 from Brazil, Renato finds caramel, clove, cacao nibs, almond, and notes of apple pie in the cup.
Take note: if you download one roast curve, you get access to all curves!
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