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santa rosa, brazil coffee from 92 degrees

brazil coffee

Santa Rosa

by 92 degrees · leeds, uk

you'll taste caramel before almond. this is santa rosa, a natural brazil from 92 degrees.

caramelalmond
£9.92buy from 92 degrees

the bean

origin
brazil
process
natural
varietal
bourbon
roast
light
status
in stock
santa rosa is a light-roast brazilian bourbon from 92 degrees, processed naturally, meaning the coffee cherry dries whole around the bean before milling. that process tends to draw out sweetness and body, which lines up with the caramel and almond flavours here. expect a soft, nutty cup with gentle sweetness rather than sharp acidity. as a light roast, it suits slower brew methods that give the flavours room to develop, filter drip, pour-over, or aeropress at a slightly lower temperature (around 90-92°c) to avoid bitterness and let the almond and caramel notes come through cleanly.

common questions

What does Santa Rosa taste like?

santa rosa has caramel and almond tasting notes, giving it a sweet, nutty character that is typical of naturally processed brazilian coffees.

How is Santa Rosa grown and processed?

it is a bourbon varietal grown in brazil and processed using the natural method, where the whole coffee cherry dries around the bean before milling.

How should I brew Santa Rosa?

as a light roast, it suits pour-over, filter drip, or aeropress, brewing at around 90-92°c helps keep the caramel and almond notes clear without introducing bitterness.

about 92 degrees

92 degrees takes roasting seriously, and that focus shapes everything downstream. based at wharf approach in holbeck, it occupies the kind of industrial quarter where leeds quietly gets real work done, away from the city centre noise. for you, that means the coffee in your cup has a shorter chain of custody than most places can claim: this is a roastery first, a place where the source material is the point rather than the backdrop. regulars have clearly figured that out, and the loyalty they show isn't sentimental, it's practical. when a place controls the roast, the consistency tends to follow. if you're in the area on a weekday morning, wharf approach before the traffic builds is a good time to make the trip.

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