SOE Brazil Mantiqueira

SOE stands for "Single Origin Espresso". While traditional espresso blends combine coffees from different countries to create a uniform flavour, an SOE is designed to highlight the unique terroir of one specific region and farm. We selected this Natural Yellow Catuai from Minas Gerais, Brazil, as our exclusive SOE because it offers incredible complexity without being aggressive. It allows home baristas to experience a vibrant, light-roasted espresso that showcases distinct notes of dried apple and black currant, all anchored by a comforting hazelnut finish that you simply cannot get from a standard blend.

It will have some acidity in it, but since it is a naturally processed coffee, the beans absorb dense fruit sugars from the cherry during drying. When combined with its inherent Brazilian hazelnut base, those vibrant dried apple and black currant notes transform into a deeply sweet, dessert-like treat in milk, ensuring your flat white is incredibly rich and complex rather than sharp or sour.

Light-roasted coffees are physically denser than dark roasts, making them slightly harder for water to penetrate. If your shot runs too fast or your water is too cool, the espresso will under-extract and taste sour. To pull the perfect shot of the Brazil Mantiqueira, you may need to grind finer and push the extraction. Use a 21g dose yielding exactly 42g of liquid (a strict 1:2 ratio). Crucially, make sure your machine's water temperature is set hot at 94°C, and aim for a slightly longer 31-second pour. The extra heat and extended contact time will fully dissolve those dense natural sugars, giving you a perfectly sweet, balanced shot every time.