Dark Chocolate & Hazelnut Brazil

£8.49

Brand New Coffee January 2025

Dark Chocolate & Hazelnut Brazil, is a lovely single origin coffee from Minas Gerais, Brazil - very forgiving to dial in, and amazing as the base for a milky, capable of quite a range of flavours depending on how you pull the shot. 

Origin: Minas Gerais, Brazil

Roast: Medium Dark

Suitable for: All brew methods

Varietal: Bourbon. Mondo Novo

Process: Natural

SCA Score: 80

Altitude: 900-1100m

Dark chocolate & Hazelnuts, with honeycombe sweetness or a punch of Molasses

Dark Chocolate & Hazelnut are the taste notes I've picked up the most, but this is a particularly versatile coffee in terms of the flavour notes relative to the extraction.

Freshly roasted coffee beans tend to have a small window of extraction in which they taste great, meaning you have to dial in quite precisely for enjoyable espresso.

With Dark Chocolate & Hazelnut Brazil, though, there's an unusually large range in which it's really enjoyable, but for different reasons & for different palates. 

As you'll see from our recipes guide, we recommend a 1:1.8 ratio (about 32g of espresso from an 18g dose) with a large shot window of 20-30 seconds, but where you go within that shot window, and also the ratio, can make a big difference to the flavour. 

When I've deliberately gone into where I'd expect under extraction, instead of the usual sourness, the sweetness is amplified, sweeter chocolate & even a hint of honeycomb in the background!

When I feel like I've got the balance just right, it's dark chocolate and hazelnuts, but not super dark chocolate, more like a 50% dark chocolate than a 70%, for example.

I've found that I can dial up the intensity of the dark chocolate, and the "roast level" of the hazelnuts, towards darker chocolate and darker toasted hazelnuts, by upping the extraction.

When I've deliberately taken it towards over extraction, instead of becoming dull & boring, which is what tends to happen with over extraction, the dark chocolate notes go from very dark chocolate, towards treacle or even molasses - which can make for a satisfyingly intense milky, if that's what you're in the mood for.

So, a flat white for example, made with Dark Chocolate & Hazelnut Brazil, using a shot that appears to be heading on for under extraction, instead of leading to a sour & funky flat white, should lead to a sweet dark chocolate flat white with a nice touch of hazelnuts.

If you're in the mood for something more punchy, though, whack the grind finer, increase the extraction, and enjoy a deeply satisfying bold & punchy flat white, without changing your coffee beans!

How it Tastes

If you're in the mood for a less intense, sweeter coffee, with sweeter dark chocolate notes and very lightly roasted hazelnuts & even a hint of honeycombe, you'll get this from this bean with a slightly coarser grind & a slightly faster shot (1:1.8 Ratio, 20-22 seconds).

If you want a more intense "wake-me-up" with notes of well toasted hazelnuts & taste notes even going towards treacle or molasses, you should find you can achieve this by taking the grind size finer and slowing the shot down for a bigger extraction. (1:1.8 - 1:2, 26-30seconds).

If you're looking for a well rounded, dark chocolate & hazelnut espresso - for a really enjoyable, chuggable flat white, cappuccino, latte or Americano / Long Black, you should find you'll get this with a nice, balanced extraction. (1:1.8, 23-25 seconds.)

Please note: Shot times are just examples, dialling in is best done mainly by taste, numbers are just a guide.

Minas Gerais, Brazil

These beans are produced from a range of coffee farms of varying sizes, in Minas Gerais, Brazil, at altitudes of 900-1100m, and are known for being incredibly consistent in quality.

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Customer Reviews

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Customer X.
Stunning shots

This makes absolutely stunning shots in my set up, lovely thick almost blobby crema drops into the shot glass ahead of the main flow. Just had a perfect chocolatey shot with my marmalade on toast. So good. Makes great Americano with my preferred ratio of 50:50 with hot water, for a longer Americano I’m pulling a second double shot, then 50:50 water it to keep the intensity that I like. This one could well become a favourite like the Chocolate Brownie. It’s in my shortlist to become one of the two types I plan to settle on as my signature beans, and start buying whole kilograms of. Love it…..

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