I've just poured three of these. Even though my ability to describe flavors is limited, I'm posting because my palate says I must. Something stunning happened to my mouth. Actually I believe it is more subtle than stunning. I would say smooth is the best description. This is an incredible coffee.

Ha, I was just going to post what is on the bag, and it says "stunning". There is an absence of bitter. There's a caramel.

This is one of the more incredible coffees I've had.

Im very interested in this coffee. I figured it was something a little different then most brazils, mainly because of it being 20/lb, a price I dont often see brazilian SOs sold at.

Does anyone else have experience with this bean? Malachi?

I had to have another shot.

I used a slightly finer grind, just to tempt fate. It was ever so slightly stronger, but with the same smoothness and sweet lack of bitter. Just phenomenal.

Oh man, I didn't realize I paid $20 per pound. Well, I'm glad I didn't pay attention, because this is great coffee.

We went through 10 pounds of it last week as our guest espresso. It is one of my favorite coffees to work with this year. It makes me want to compete in a barista competition-- it is shockingly sweet straight, stunning with milk, and would be the perfect launching point for an amazing sig drink.

Well, Im sold. Three pounds from Intelly arrive tmrw.. Once there finished, Ill be ordering a lb of this brazil. I almost cant wait, but Im very excited to try the Honduran SO from Intelly. I love coffee.

I've worked with it quite a bit now.
It's a lovely coffee. One of the sweetest but still balanced single-origin shots I've had.
Some thoughts on it (fwiw)...

1 - I actually like it at a surprisingly low brew temp. I find that, to my taste, the best results are when I take it down to the point where there is a tiny hint of citrus sourness. This maximizes the (incredible) aromatics, brings out all the sugars and also tones the cocoa notes down a bit to something softer and less powdery.

2 - I've found my personal sweet spot is to go with a slight up-dose and then pull the shot at a full 2oz and around 28s. This optimizes (to my taste) the layered complexity of the coffee.

3 - The only negatives of the coffee I've found are that it's lost in larger milk drinks and it seems VERY sensitive to dirty machines (where you get a sort of "fish oil" taste in the cup).


It's right now my 3rd favorite Ecco espresso (after the La Maravilla and the Cachoeira Yellow Bourbon).

(for those who are wondering where to get it - go here).

How would you "classify" the body of the shot? Since its a brazil, I would assume it isnt a light bodied espresso, but I have a feeling it might be different.. Given that you feel it pulls best as pretty much a normale, and gets lost in milk.. Still.. Idk, obviously.

Do you get that fish oil taste if you pull it tighter? Its been a short while since Ive had a SO brazil on my bench, but most of my notes on brazils say that(for me) they pulled best slightly tighter.. Usually 1.25-1.50oz, in 30 seconds. There has been plenty of coffees I like pulled "looser"*, but Ive never had a brazil which was BEST this way..

Well.. Just proves my earlier assumption right, that this IS a unique brazil. Ill certainly be ordering from Ecco next week..

*Like the current Intelly SO, Finca La Tina, Honduran.

We only used it as a straight double, 3oz macc, or 5.5oz cap. 19grams, 199, 25 sec., about 1.8 oz. If anything, it improved running long, toward a full two ounces.

To me, it was fairly light body, with incredible sweetness, a touch of starfruit and piloncillo sugar, and one of the cleanest finishes that I've experienced. A perfect summer espresso.

JmanEspresso wrote:Do you get that fish oil taste if you pull it tighter? Its been a short while since Ive had a SO brazil on my bench, but most of my notes on brazils say that(for me) they pulled best slightly tighter.. Usually 1.25-1.50oz, in 30 seconds. There has been plenty of coffees I like pulled "looser"*, but Ive never had a brazil which was BEST this way.

I only got it if the machine was dirty.

If pulled ristretto (as you describe) I found it lost much of the uniqueness of the coffee - becoming muddy and overly simplified (generic chocolate/caramel/cashew butter).

Ive got a pound of this, as well as two other selections, arriving from Ecco on Thursday.

At a minimum, I backflush when I recieve a new order, which is roughly every other week. Normally, Im backflushing every 5-7 days. So, Ill do as I normally do, Backflush when the coffee gets here, and then Ill report back on the Serra Do Bone.

I also bought their Organic and the Reserve blends.. Tho Im not expecting some eye-opening shots, I am expecting some tasty blends. Since this is my first ever order from Ecco, I figured Id go for their "staple" blends on the first order. Depending on how much I like Ecco, Its possible Ill order from them for 4 orders. Mid October, Ritual is up. With any luck, they'll still have the Maravilla next week. I missed it from Intelly, and it would've been on this order, but I wanted this brazil more. We'll see if that was a smart decision.