Justin says that any roaster worth his salt has to work hard to create a perfect espresso. Bossa is some of his finest work. With beans from Brazil and Africa, Bossa delivers aromatic torrents of coffee, chocolate, nutmeg, and caramel. It’s got that great light brown crema that you’ll want to scoop out of the cup. It’s bright with medium acidity, and as such we recommend this for espresso machines. If you can play with the parameters on your espresso equipment, for a light-medium roast like Bossa Espresso we recommend 200.5-201 degrees and a 26-second pull, dosing at 18 grams for a double basket with a heavy tamp on a fine grind.
Origins represented: Brazil, Africa, East Asia, Central America. 100% arabica coffee.
THE BRIGHTNESS OF THIS
The brightness of this coffee really stands out and found it very refreshing. I’m loving it as straight espresso and with milk.
SLIGHT HINTS OF FRUIT
Slight hints of fruit, with a chocolate nuttyniess that dominates. A delicious shot that does very well for espresso. Recommended.
I ordered this together with Black Tie decaf, and both of them are easily the best coffee I’ve tried until this point! Bossa has really good flavor, nuances and a great body overall! It’s really forgiving and works well as single and double on my Cremina. I have found it to be really delicious ever since day 4 after I receive it. The only coffee that really made me wanna get more.
I really liked this coffee. I found it was best after a 7 day rest or more and pulled at around 18grams of coffee and 201-202 degrees. My favorite part was the linger after you finished the shot of espresso.