Cashew, caramel, chocolate.
This cup launches with aromas of roasted walnuts, citrus, and chocolate which open up and deepen in the cup. Velvety body, creamy mouthfeel, and mild acidity team up with semi-sweet chocolate, lemon curd, and cashew-walnut-pecan notes for a sweet, clean cup with milk chocolate and orange in the aftertaste.
Smallholders around Serra Negra, the “Black Mountain Range,” have combined their lots to create this coffee with a classic Brazilian profile featuring chocolate and nuts. After harvesting, the beans are processed at a mill in Pocos de Caldas which boasts state-of[-the-art machinery and facilities. The Serra Negra trademark name has represented the area for almost 20 years ago, and typically scores in the mid-high 80’s on cupping tables.
Once milled, the coffee is sent to Mexico’s Descamex plant to undergo the decaffeination process. Here pure water from the volcanic Pico De Orizaba mountain is used to extract the caffeine. Next, the water is passed through special filters to remove the caffeine, leaving the flavors behind so that beans retain most of their natural flavors. They are then dried, readied for export, and sent on their way to coffee lovers worldwide.
Known for its sweet, full, rounded coffees, the Mogiana region, one of the oldest coffee-growing arenas in Brazil, is found in the rolling rugged hills of Valle de Grama. Hugging the northern border of São Paulo state and snuggled up to Minas Gerais, it is named after the Companhia Mogiana Estrada de Ferro train line--”The Coffee Train,” which traversed the mountainous area in the days when communities and farmers depended on this mode of transportation.
With its deep, richly red soil, Mogiana possesses unique microclimates each with its own unique terroir. Alta Mogiana, north of the train line, has Protected Geographical Indication PGI, producing …”intensely aromatic, fruity coffees with nuts and chocolate, caramel sweetness, velvety body, a well-balanced acidity, and lingering finish.” Média Mogiana produces “coffee of good acidity, medium body and sweetness, with nuts, chocolate, and chestnut intertwined.”
Started by Tim Jordan and Jason Griest in an obscure alley in Sacramento in 2006, Old Soul Co. has grown rapidly but still enthusiastically shares the same vision ten years later: "celebrate the artisan aspects of bread baking and coffee roasting and dedicate ourselves to getting better at our crafts everyday!"
Old Soul's coffee sourcing practices set them apart: owner Jason Griest travels to as many of the farms growing Old Soul's coffees as possible. In Sacramento, Old Soul is deeply involved in volunteering and giving back to the community. The roasting company has received many 90+ and "Best Of" awards over the past years.
Light/Medium
Orange rind, graham cracker, chocolate ganache.
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Brown sugar, marzipan, roasted cacao nib.
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Milk chocolate, pecan, citrus.
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Dried fruit, chocolate, caramel.
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Cocoa, pecan, berry.
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Medium
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Light/Medium
Strawberry, semi-sweet chocolate, jasmine.
$19.50 / 12oz
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