Third Wave Coffee
Medium Espresso

Roaster Location: Flag of United States Forest, Virginia

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Bean Source Country: Brazil
Process: Natural
Character: Medium, Sweet
Acidity: Balanced
Farmers: Raimundo Martins
Espresso

Brazil Raimundo Martins Sweet, balanced, and subtle tropical fruits. This coffee is medium bodied, holds up to milk and sugar, and is best enjoyed black so you can appreciate the nuances and quality on display from Raimundo Martins. Matas de Minas coffee is characterised by quality craftsmanship, picking by hand and techniques developed by the region’s producers to produce an noteworthyly high quality. The result is a diversity of nuances and flavours, contributing to the reason behind many prestigious national and international awards. From the farmer: “We bought a small farm and we started planting coffee, we gradually expanded the area. Me, my children and my grandchildren have always worked together and we are delighted to grow high-quality coffees, we are winners of various competitions in the region.”

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Traits: apple peach brown sugar

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Bean Source Country: Brazil
Brazil, the world's largest coffee producer, has traditionally been known for its vast output of commodity-grade coffee, including a significant volume of Robusta beans. However, in recent years, the country has made a concerted effort to enhance the quality of its microlots, aiming to solidify its reputation within the specialty coffee sector including greater cultivation of higher-quality Arabica. These initiatives have contributed to developing coffee microlots with distinct flavor profiles, with Brazilian coffee notably known for rich notes of chocolate, nuts, and fruit.
Espresso
Espresso is a concentrated coffee beverage brewed by forcing hot water through finely-ground coffee beans under high pressure. It is characterized by its rich flavor and distinctive crema—the creamy layer that forms on top of the extracted process. When evaluating espresso, coffee experts often focus on key tasting characteristics such as aroma, flavor, body, and aftertaste. Aroma refers to the fragrant smells released during brewing, while flavor encompasses the coffee's overall taste profile, including notes of sweetness, bitterness, acidity, and richness. Body refers to the coffee's texture or mouthfeel, with descriptors like full-bodied, medium-bodied, or light-bodied. Aftertaste, or the finish, pertains to the lingering flavors and sensations experienced after swallowing the coffee. A well-prepared espresso is prized for its balance and complexity, combining these sensory attributes into a harmonious whole.

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Third Wave Coffee is a coffee roaster from Forest, VA United States. We have 11 cataloged roasts with 0 total reviews with a score of 0.

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