Too Strong Salted Caramel Brownie

Salted Caramel Brownie is Bazan's refusal to reach for flavouring when the roast can do the work.

The lot comes from Dak Lak at 600 to 750 meters, Robusta country by every measure, where the usual route to a dessert profile is a bottle of syrup. Bazan takes the longer route: a black honey process that keeps nearly all the mucilage on the bean, then a dark roast aimed at fudge rather than char.

The intent is precise: salted caramel and fudgy cocoa over molasses, closing on roasted nut, sweetness that reads as dessert without anything added.

Cherries are depulped with the mucilage left almost intact, dried slowly so the sticky parchment sets evenly, and roasted dark enough to caramelise without hollowing the cup.

For Bazan, Too Strong is the belief that a dessert memory is worth building from the bean up.