brazil coffee
Mantiqueira Collective PB, Brazil
by rosetta roastery cafe (bree street) · cape town, south africa
you'll taste winey before almond. this is mantiqueira collective pb, brazil, a natural brazil from rosetta roastery cafe (bree street).
wineyalmond
the bean
- origin
- brazil
- process
- natural
- status
- in stock
the mantiqueira collective pb is a natural-process peaberry coffee from brazil, roasted by rosetta roastery cafe on bree street. peaberries are single, rounded beans that develop where a coffee cherry normally produces two flat-sided seeds, and they tend to concentrate flavor. the natural process, where the cherry dries around the bean, gives this coffee its winey character alongside almond sweetness. it suits brewing methods that let sweetness and body come through, such as french press or filter. keep water around 92-94°c and avoid over-extraction, which can push the winey quality too far forward.
common questions
What does Mantiqueira Collective PB, Brazil taste like?
this coffee is winey and almond-toned, flavors that come from the natural drying process used during production. the peaberry bean format can intensify these characteristics compared to standard flat-bean lots from the same region.
How is Mantiqueira Collective PB, Brazil grown and processed?
it is a peaberry lot from brazil, processed naturally, meaning the whole coffee cherry is dried intact before the bean is removed. this method builds the winey, fruit-forward quality in the cup.
How should I brew Mantiqueira Collective PB, Brazil?
brewing methods that highlight body and sweetness, such as french press or a standard filter setup, suit the natural process and almond notes well. keep extraction moderate so the winey quality stays balanced rather than sharp.
about rosetta roastery cafe (bree street)
you can smell the history in rosetta's cramped bree street space before you even order. the beans here aren't just south african - they're obsessively sourced from farms most cape town roasters ignore, then roasted in batches small enough that your barista probably remembers pulling each one from the drum. the espresso hits with that mineral tang you only get from properly developed african beans. thick crema that clings to your cup long after the last sip. this is what local coffee tastes like when someone actually cares about doing it right.
all coffee from rosetta roastery cafe (bree street)cape town, south africa
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