Santa Rosa

santa rosa is a light roast brazilian bourbon from 92 degrees, processed naturally, meaning the coffee cherries are dried whole before milling. that fruit-contact drying gives the bean a fuller, sweeter body than washed coffees, and it shows in the cup: expect caramel sweetness alongside a soft, nutty almond quality. because the roast is light, those delicate sugars stay intact rather than burning off. filter brewing, whether pour over or aeropress, keeps the clarity needed to separate the caramel and almond notes cleanly. grind medium-fine, use water around 90-93°c, and avoid overextraction, which can turn the natural sweetness muddy.