Brazil Canastra Luis Otavio

I get notes of palm sugar and fruit in the dry fragrance, with hints of berry, and some really nice bittersweetness behind it at darker roast levels. The wet aroma has a very interesting fruited side; something that carries over into the cup, too. The steam lets off allusions to wilder fruit notes, that are somewhat winey in smell. At City+, the cup offered notes of rustic sugars and musky fruit notes. Both Tom and I (Dan) noted a very nice acidity level for Brazilian coffee, not too bright, but should be a pleasant surprise to those who think Brazilian coffees fall flat in that category. Moderate sweetness leads to notes of coconut palm sugar, hazelnut, freeze dried berry, and a winey aromatic note of grappa brandy. At darker levels, opaque roast flavors left room for little else, though there were some mild fruit flavors in the finish, like grape skins. My darkest roast, that had a few snaps of 2nd crack in the cooling tray, displayed intense roast flavors, and left behind a lingering flavor of high cocoa solids chocolate.