Whole Bean Coffee
Brazil · Dark Roast
$18.00
10 oz · Brazil Alta Mogiana · Dark Roast
Tasting Notes
Cocoa · Roasted Almond · Dried Cherry
Roast Details
A full-bodied dark roast with a little more depth than your everyday cup. From Brazil’s Alta Mogiana region, this coffee layers rich cocoa and toasted almond with a subtle note of dried cherry, adding natural sweetness and a smooth, lingering finish. Low acidity and balanced sweetness make it an easy, reliable cup.
Small-batch roasted weekly in the Sierra Nevada
Check back soon for the next roast.
Brew at Home
See the same simple pour-over setup and recipe we use to brew Pine Flat coffee at home.
View the brew kit and guideBrew Recommendations
French Press
Ratio:1:15 (20 g coffee : 300 g water)
Grind:Coarse
Temp:195 °F (90 °C)
Time:4:00
Best for:Full-bodied cups, milk drinks
Pour-over (V60/Kalita)
Ratio:1:16 (20 g : 320 g)
Grind:Medium–fine
Temp:195 °F (90 °C)
Time:3:30
Best for:Smooth dark-chocolate notes
Espresso
Ratio:1:2 (e.g. 18 g dose : 36 g yield)
Grind:Fine
Temp:195 °F (90 °C)
Time:25–30 s
Best for:Lattes and cappuccinos
Turkish Coffee (Cezve/Ibrik)
Ratio:1:9 (14 g coffee : 126 g water)
Grind:Extra fine
Temp:200 °F (93 °C)
Time:2–3 min
Best for:Intense, concentrated cup
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