$21.00
Process: Natural
Hot Cocoa, Peanut Butter, Dried Cherry
There’s no better way to start your morning than a big mug full of good vibes. Our Good Vibes comes to us from the top coffee producing region in the world, Brazil.
We find Brazilian coffee to be the most approachable, crowd pleasing cup profile out there. Rich and full bodied with notes of hot cocoa, peanut butter, and dried cherry, this is one of the most popular coffees in our line-up for a reason.
Our Good Vibes bring good vibes year round. So if you’re a coffee drinker looking for the same delicious coffee time after time, then maybe it’s time to bring some good vibes to your preferred brewing method today!
Profile Medium-Dark
Producer Smallholder Farmers
Region Minas Gerais
Process Natural
Elevation 800-1100 masl
Variety Mixed
Responsibly sourced from the Minas Gerais region, this coffee is profiled to our specifications at origin. Through sampling and cupping calibration, we’ve been able to bring a consistent cup profile for years now and years to come.
Size
Grind
TasteMatch starting point · dark roast
French press
For this darker roast, French press is a starting point for a fuller-bodied cup. Use Hoffmann’s settling technique; adjust extraction to avoid bitterness.
Full-bodied and forgiving. Patience matters more than technique.
Recipe references: James Hoffmann, Barista Hustle
Sour or thin coffee usually means under-extraction, so grind finer or brew longer. Bitter or drying coffee usually means over-extraction, so grind coarser or brew shorter. Change one variable at a time. Research from UC Davis's Coffee Center and Jonathan Gagné's writing explains the physics behind these rules.
Professional tasters score coffee on fragrance and aroma, flavor, aftertaste, acidity, body, balance, sweetness, uniformity and clean cup, following the SCA cupping protocol. You can borrow the same habit at home: smell the dry grounds, then the wet crust, then taste the coffee hot, warm and cool. Flavor opens up as the cup cools, so don't judge it in the first sip.
The SCA Coffee Taster's Flavor Wheel, built on the World Coffee Research Sensory Lexicon, works from the inside out. Start in the center with broad families — fruity, sweet, nutty/cocoa, floral, spicy, roasted — then move outward to specifics like berry, citrus, caramel or jasmine. If a coffee tastes "fruity," ask what kind of fruit. Naming flavors gets easier the more deliberately you compare cups side by side.
Acidity is brightness, not sourness: think citrus, apple or wine-like sparkle, and it's prized in high-grown coffees. Body is the weight on your tongue, from tea-like to syrupy. Sweetness signals ripe fruit and a clean roast. When a brew tastes flat or harsh, adjust the extraction first, then revisit what you taste.
V60, French press and AeroPress techniques
Pour-over and extraction science
French press and espresso
AeroPress recipes
Espresso, drip and cold brew standards; cupping protocol; Coffee Taster's Flavor Wheel
Sensory Lexicon behind the flavor wheel
Coffee extraction research