South American
South American Coffee are typically known for their light to medium body, simplicity and sharp acidity and if roasted correctly they deliver bright flavors with a clean, crisp finish.
Experiment a little when roasting these South American green coffees, try a light/medium roast initially (a little after first crack) and taste, most of the coffees from this region are best roasted to this level where sweet or fruity flavours are abundent. As you go darker the flavour profiles change to chocolate and perhaps some red wine acidity.
I would not recommend taking any of these coffees past medium/dark roast as you will tend to remove some of the subtle, bright and crisp flavours for which they are renowned.
No products found
Use fewer filters or remove all


SUBSCRIBE, SIP & SAVE
GIFTS & GOODIES FOR SERIOUS CAFFIENDS
-
GIFTS
-
-
-
GIFTS
COFFEE CONNOISSEURS ARE TALKING
-
"We have used YCE for some years - the coffee is the best and it is good to experiment occasionally”
-
“I've been a customer for many years, coffee is amazing, I would never buy anywhere else.”
-
“Excellent coffee, details of flavours and what to expect of the various coffee they sell. Excellent range...”