Rio Mumbai Arabica Blend Raw Coffee 1000 g

Rio-Mumbai Brazil–India 100% Arabica Blend

Composition and What Each Component Contributes

1) Brazil Fazenda da Lagoa – Pulped Natural (50%)

The pulped natural (semi-washed) processing method typical in Brazil produces a sweeter, rounder cup profile: chocolate, caramel, hazelnut/nut notes with mild fruitiness and lower perceived acidity. Lots from Fazenda da Lagoa are often described as having a hazelnut-cocoa character with subtle dried-fruit nuances, a full body, and gentle acidity.

What it adds to the blend:
A natural sweetness base, creamy body, chocolate-nut “backbone,” and excellent stability — especially ideal for espresso and milk drinks.

2) India Plantation AA – Washed Arabica (50%)

Plantation AA coffees typically offer a medium-to-full body, moderate acidity, and a cocoa-caramel-nut flavor profile. They often feature delicate spice notes such as cardamom, clove, or a light peppery tone.

What it adds to the blend:
Spicy complexity, subtle fruity highlights (sometimes cherry- or apple-like impressions), and a smooth, long-lasting finish.

Expected Flavor Profile of the Blend

Overall impression:
A classic, comforting cup with dominant chocolate, hazelnut/nougat, caramel, and toffee notes. In the background, gentle spice tones (peppery and cardamom-like) appear, occasionally accompanied by a soft citrus or jammy fruit nuance — more like orange peel than bright acidity.

Acidity: Low to medium
Body: Medium to full
Finish: Long, chocolate-caramel aftertaste

Why This Pairing Works

The Brazilian pulped natural provides the rich dessert-like base (chocolate, nuts, caramel), while the Indian AA adds aromatic depth and subtle spice complexity, preventing the blend from becoming one-dimensional.

Best Brewing Methods (In Practice)

1) Espresso — The Ideal Preparation

This blend truly shines as espresso and in milk-based drinks (cappuccino, latte, flat white). The chocolate-nut foundation and subtle spice notes remain clearly present even in milk.

Recommended starting recipe (double shot):

• Dose: 18 g

• Yield: 38–42 g (ratio 1:2.1–1:2.3)

• Extraction time: 27–32 seconds

• Temperature: 92 °C

For milk drinks:
Aim for a slightly tighter yield (38–40 g) for a richer, more chocolate-forward profile that cuts through milk beautifully.

2) Moka Pot / Brikka — Classic Italian Style

Perfect for a dense, chocolatey, slightly spicy cup. Works especially well if enjoyed with sugar or milk.

3) Filter (V60 / Batch Brew / AeroPress) — Dessert-Style Filter

In filter brewing, expect a smooth, caramel-nut-cocoa profile rather than bright fruitiness. A clean, comforting everyday coffee.

V60 starting recipe:

• 15 g coffee / 240 g water (1:16 ratio)

• Water temperature: 92–94 °C

• Total brew time: 2:30–3:00

• Bloom: 40–50 g water for 30–40 seconds