The name Doce Boda was a celebration of our trip to Daterra Estate that followed PT's Green Coffee Buyers, Jeff and Maritza's wedding in August of 2010. In Portuguese, Doce Boda translates to Sweet Wedding. This coffee represents our gift to all of you that was created on our honeymoon in Brazil.

Jeff and Maritza wanted to explore the possibilities of developing our own custom blend from the estate for espresso. They toured the estate and cupped coffees for several days before settling on the blend. By blending three different regions of the farm and three different varieties of coffee (Mundo Novo, Red Catuai and Yellow Catuai) processed in two separate styles, they created this origin based blend, Doce Boda.

Doce Boda is versatile and easy to work with for the barista. It can be pulled as a straight shot of espresso or used as a full bodied pour over brew. Many of our friends have also found great results using Doce Boda for iced coffee and cold press.

As an espresso you'll find it has rich, velvety milk chocolate tones, with sweet hints of orange. A juicy, syrupy mouth-feel that finishes clean. As a starting point for extraction we use a 20 gram dose with a 27 second extraction time. Of course the type of espresso machine, water and temperature will all play a roll in the pull. Use this as a starting point and play with the coffee from there to get your desired extraction.

As a drip coffee, Doce Boda has a gentle flavor profile and low acidity. Hints of dark chocolate and delicate sweetness come through in the cup. A big lush body with a gentle spice finish.

Cupping Profile:
Acidity: 8
Body: 8.5, Lush, Buttery
Aftertaste: 8.5, Clean
Process: Natural & Pulped Natural
Sweetness: 9.0, Juicy & Complex

*2009 Macro Roaster of the Year - Roast Magazine

*2011 Top 17 Roasters in America - Fortune Magazine