Why This Stop
I’ve been exploring cafés for my Coffee Chronicles series, and this week I visited Caffè Amouri. I ordered their Brazil (natural process) as a drip coffee. Natural‑processed Brazilian lots are often chocolate‑forward with gentle fruit sweetness—perfect for an easy‑sipping cup.
Address: 107 Church St NE, Vienna, VA 22180
Vibe & ambiance
- Atmosphere: Warm, community‑oriented, with inviting décor and a friendly pace.
- Service: Engaged and knowledgeable; happy to chat about the origin and brew style.
- Seating: A mix of quick‑stop counter space and linger‑friendly tables; good for solo visits or a quick catch‑up.
The coffee: Brazil (natural process) – drip
Roast & process: Natural‑process Brazil, brewed on drip
Aroma: Cocoa, roasted nuts, a hint of dried cherry
Flavor: Milk chocolate and praline lead; ripe berry sweetness shows as the cup cools
Body: Medium‑silky
Acidity: Gentle, rounded; more red‑fruit than citrus
Finish: Clean, with lingering cocoa and a whisper of almond
Sweet spot: Best around the warm to cool range—those fruit notes open up as it cools.
Personal take: This is the kind of Brazil I love recommending to friends starting their specialty journey—comforting chocolate tones with just enough fruit to keep things interesting.
Pairing & use cases
- Great with: Almond croissant, simple shortbread, or anything not too sweet.
- At home: This profile should shine as auto‑drip or a Kalita/flat‑bottom pour‑over at a ~1:15–1:16 ratio. If you like richer body, try a touch finer and a 1:15 ratio.
Quick brew reference (if you want to recreate it)
- Dose: 22 g coffee
- Water: 350 g at ~94°C / 201°F
- Grind: Medium (drip/pour‑over range)
- Bloom: 40–45 g for 35–40 seconds
- Total time: ~3:00–3:15
(Adjust for your brewer; these are personal notes, not the café’s official recipe.)
Would I go back?
Absolutely—especially for an easy, chocolate‑forward daily drinker. If you’re coffee‑curious but don’t want intense acidity, this Brazil natural‑process drip is a welcoming gateway.
What’s next in the series
I’m lining up a few origins to compare side‑by‑side (Brazil natural vs. Colombia washed vs. Mexico Chiapas washed). If you want that tasting, check out my Coffee Chronicles category page.
