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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.