Medium Roast

Samba Reserve is medium roasted to create balance between its regional character and natural sweetness. The roast is developed enough to build a smooth, rounded body and bring forward rich notes of chocolate and caramel, without pushing the coffee towards heavier roasted or bitter flavours.

Grown at 1,100–1,300 metres in Sul de Minas, Brazil, the coffee develops gradually in the region’s steady climate. This supports an even bean structure and a naturally sweet, approachable cup. The medium roast complements these qualities by softening the acidity while retaining the gentle apricot brightness created through natural processing.

Cup Profile

• Body: smooth and velvety, with a rich chocolate character.
• Acidity: soft, rounded acidity with a gentle apricot brightness.
• Sweetness: High — pronounced caramel sweetness balanced by ripe apricot notes.
• Finish: Long, clean and comforting, with lingering chocolate and caramel.
  
  

Best Brewing Methods

• Pour Over- Brings out the coffee's bright acidity, floral aromatics and vibrant fruit notes with exceptional clarity.
• AeroPress- Produces a balanced, sweet cup with excellent body while maintaining the coffee's lively character.
• Filter Coffee- A clean, approachable brew that highlights sweetness and delivers a smooth, well-rounded cup.
• Espresso- Creates a syrupy espresso with pronounced berry sweetness and cocoa complexity. Excellent on its own or paired with milk for a fruit-forward flat white.
• French Press- Offers a fuller body and richer mouthfeel, though some of the coffee's delicate fruit character is softened by the immersion brew method.