Le Mantissa – Brazil

THE BEANS

BREW GUIDE

Mantissa is your all-day, any-method coffee. Espresso, filter, whatever you reach for. It pulls smooth with caramel and chocolate up front and a sweetness that stays without becoming heavy. In milk drinks, it’s a natural fit: the caramel deepens, the body rounds out, and nothing gets lost. This medium roast Brazilian natural is the kind of coffee that works without making you think about it. Easy to brew, hard to get wrong.

ROAST APPROACH

Medium, slow, and patient. Natural processed beans (dried inside the fruit instead of washed clean before drying) carry more sugar, which means they brown faster and burn easier. We drop the temperature and stretch the roast, giving the sugars time to caramelize evenly without scorching. The result is a clean sweetness with no roasty edge. With a coffee from an Ernesto Illy Award-winning farm, the raw material is already exceptional. Our job is to let the farm speak.

SCA SCORE

83

out of 100

The SCA score is the global standard for grading coffee quality, assessed by certified coffee tasters (Q-graders) on aroma, flavor, body, acidity, and balance. Commercial coffee typically scores 60 to 70. Specialty grade starts at 80. Mantissa scored 83, graded at import, placing it in specialty territory: a clean, well-balanced cup with no defects.