Brown Sugar, Apple, Caramel

Sweet and smooth, very good.

Very smooth…with a very delightful flavor profile.

I'm getting berry notes instead of apple caramel and love this

Was worried I had crappy pourover technique and then tried this. Great cup and tons of flavor

This cup of coffee is silky smooth. Has a very interesting taste that makes it lively and bright. So good I’ve gotten it twice. One of my favorites from moustache!

I've been buying premium beans for a couple of years now and from Moustache for almost a year and by far Sitio Vargem #6 is my favorite. Immediately upon breaking the vacuum seal you're greeted with a very pleasant aroma, much more than other beans and a sample of what you're about to experience. Generally when I start a new coffee, before I pour the first cup I will try a sample glass and attempt to detect the notes. Usually I'm not very successful, if I'm lucky I'll get two of the notes, but mostly it's only one. With Sitio Vargem #6 I got all three and very strongly. I've found that as a rule I prefer coffees from the Americas and Sitio Vargem #6 cements that rule.

Ground medium-fine and tested out by cupping, alongside my last coffee, Madrid #2. I preferred the Sitio Vargem #6, it was bright, fruity, and acidic, though more balanced and flavorful than the Madrid. I got strong notes of berry, like a pleasant blueberry, and an almost cocoa bean quality to it. High acidity and juicy. Great for hot summer days like these!

This is a good one - earthy and funky, yet smooth and mellow. Not overbearing or overpowering. Scales down well, so you should feel free to subtract a small bit from your grinds to let this last longer.

Loved this one

Loved the mouthfeel and how the taste keeps evolving as you sip through your cup

Really love the aroma on this one. Very nice for fall.

Extremely bright with lots of pleasant acidity and a gorgeous scent from the beginning of grinding through to cup. Of the tasting notes I mostly get a hint of that apple throughout, there's a crispness to the cup at all temperatures that is the best characteristic of the coffee in my opinion, and as it cools a subtle earthy flavor comes through which is nice. There is definitely an inherent sweetness to the cup, though I don't know that I would describe it specifically as brown sugar and probably not caramel. But palate differences aside, I absolutely love this coffee and would happily make it often in my kitchen. Brewed primarily in a V60 between 10-15 on Baratza encore depending on dose/filter type.

I was quite impressed with the anaerobic from these growers, but this one just didn't do it for me. There's nothing off about it, but I found it as sensitive to grind size changes as the other batch but without as much complexity.