Hi bcspark, With Brazils, I have found that they need a slow gentle approach to first crack, and stopped before 2nd crack. Too long between 1st and 2nd does not improve the taste. I have had mixed results, and came to the conclusion that most (not all) of the Daterra and Monte Alegre coffees are good for blends. There are many other Brazilian estates that are excellent as a SO, and I have had some lovely micro lots. These Brazils are difficult to buy as a home roaster, as without connections the only option is to buy a 60kg bag (or more, depending on MOQ's). I still find that Brazils can be enhanced by the addition of one or two other origins. It all depends on what you seek from the coffee, how you prepare it, and of course, individual preferences. I once bought the same Brazil SO, roasted by two different roasters. Though the roast date was 7 days apart, it still enabled me to judge the differences. It was surprising that one was excellent, while the other was just OK. Roast profiles can make a big difference.
