Brazil Cascavel Vermelha from Beansmith.s is an espresso with a typically Brazilian character, round, sweet, and balanced. The cup is dominated by notes of pear pie, macadamia nut, and chocolate, complemented by low, very delicate acidity and a full, creamy body. Its profile makes it an ideal choice for espresso and milk drinks, where its natural sweetness and chocolate aftertaste come to the fore.
The coffee comes from Brazil and is part of the Sucafina Originals project, which brings together consistent, high-quality lots from different regions of the country. These coffees are produced in a vertically integrated supply chain that emphasizes quality stability and production sustainability. The name Cascavel Vermelha refers to the red-tailed rattlesnake, a symbol of an important part of the local ecosystem that helps protect coffee plantations from pests. The coffee is grown at altitudes of 800-1,100 meters above sea level, typical for Brazilian coffee regions, where conditions favor sweet and full profiles.
Processing is mainly done using the natural method. After harvesting, the whole coffee cherries are spread in thin layers on sunny terraces, where they dry for about 20 days. During drying, they are regularly turned to achieve even drying and a sweet flavor profile. This processing method promotes the distinctive sweetness, juicy body, and subtle fruity notes that are typical of this coffee. These beans are a blend of Arabica varieties, selected with the resulting flavor profile in espresso in mind.
According to Beansmith baristas, the coffee performs well in a 1:2 ratio with an extraction time of around 30 seconds, bringing out the full body, medium acidity, and medium to high sweetness of the espresso. In milk drinks, it offers a delicate, creamy character with notes of caramel and hazelnuts, making Cascavel Vermelha a reliable choice for everyday espresso and cappuccino.