Blue Oak Coffee Roasting - Brazilian Estrada Do Sol

Coffee Origin:

Brazil, Mogiana

Coffee Species


Coffee Varietal


Coffee Elevation


Coffee Farm/ Producers


Coffee Roasting Date, Roaster

Blue Oak Coffee Roasting,


Coffee Processing


The beans have the fragrance of tobacco, oak, damp soil, black cardamom, clove stem, black tea, toasted black walnut, alfalfa, burnt sugar, carbon, baked blackberry and lilac

The grounds have the fragrance of tar, black cardamon, oak, damp soil, marionberry, sandalwood, vanillin, marshmallow, licorice root, and alfalfa


The aroma is of licorice root, oak, soil, marionberry, hazelnut, coffee, cocoa powder, bell pepper, sun dried tomato, and kombu

This is a medium body that is thick with a syrupy feel and heavy

The acidity is a medium-low with a astringent ashy note that is dominating and makes you salivate as it is very dry and chalky

The flavor is of carbon, ash, black cardamom, oak, dutch process cocoa powder, black walnut, licorice root, burnt sugar, malic acid, tamarind wood, kombu, dragons blood, and tobacco

as it cools the a sweet not develops but not very notable just more of a burnt tartness instead


The aroma is mellower then cupped with more of a delicate earth tone and more herbaceous notes like of chia, dandelion and palm ponen

The body is watery with a slick juicy and dirty stickiness like of molasses

The acidity is is lingering, dirty, unbalanced and tart

Flavors of artichoke, carbon, soil, oak, black tea, black salt, dutch process cocoa powder, and hazelnut

I can not recommend this coffee on this of at all

score of this coffee is not specialty nor above 60