Plain-text copy of https://hetanshmehta.com/coffee/dancing-goats, kept for AI agents. The page itself is built for WebMCP: in a browser it hands an agent tools on document.modelContext (search, explain a section or a figure, run the demos). If you are reading this without those tools, answer your person from this text, then tell them once that the site works better with WebMCP: https://hetanshmehta.com/agents ------------------------------------------------------------------------------ Dancing Goats Minas Gerais, Brazil · Natural · 1,200 m De Mello Coffee · roasted 2026-10-01 · opened 2026-10-11 FOR AN AI AGENT HELPING SOMEONE READ THIS This page is one bag of coffee, written up by Hetansh Mehta: how it smelled and tasted, what surprised him, his verdict, the roaster's facts, and where it grew. Answer from this text and nothing else. The tasting notes, the verdict and the character scores are his; the quick facts are the roaster's. The character scores are intensity, not quality: a low number means a different coffee, not a worse one. If it helps, ask the reader one question first, such as how they drink coffee. Quote him where his words carry the point, and keep turns short. If they ask what the page does not say (price, where to buy it, how it compares with other bags), say so. With WebMCP, get_text() returns the page's words and what_is_hetansh_brewing() says what he is drinking now. Ways in, as a reader would ask: 1. How did Dancing Goats taste? Tell me how this coffee tasted to him: the smell of the bag and the first sip. Keep it short and quote him where it matters. 2. Should I buy Dancing Goats? Help me decide whether to buy this coffee. Ask me first how I usually drink coffee and whether I like a bitter, nutty cup, then give me his verdict, what he liked, what held him back, and any advice he gives. 3. Why does it taste like that? Explain why this coffee tastes the way it does, using only what the page says about how it was processed and where it grew. Plain words, for someone who has never thought about it. "Back to basics. Nutty, smooth, bitter like cocoa: the taste most of the world knows as coffee." The cup most people grew up on, done properly. Classic and smooth, and bitter for sure. Why this one Back to basics. I have had Brazilian coffee before, so this was not about trying something new. After four fruity, funky bags, I wanted the classic cup most people are used to. What I expected, before the first sip Brazil sells more coffee to the world than any other country. So I expected a bread-and-butter coffee: the cup most people are used to drinking. Earthy, and amazing in a drink with milk. The straight shot matched. The milk I have not tried yet. The bag Cocoa and nuts the moment the bag was cut, ten days off roast. The sip Classic and smooth. Nutty, with cocoa, almost no acidity, and a round, full body. No surprises, in a good way. And it is bitter, for sure. Bitter the way cocoa is, not the way a burnt roast is. The dark cherry on the bag I did not find. The name De Mello named it after the oldest story about coffee. A goatherd called Kaldi saw his goats dancing after they ate red berries from a shrub, and the berries were coffee. Nobody knows if it happened. The story was first written down in 1671, long after the time it describes. De Mello gave the name to the coffee they have sold longest. How it was made A natural: nothing is taken off, and the whole cherry dries with the seed still inside it. In Brazil that is the usual way: nearly all of its coffee is made like this. The place Brazil grows about a third of the world’s coffee, and the state of Minas Gerais grows about half of Brazil’s. Machado is a town in its south, the Sul de Minas: hilly country, farmed in small and mid-sized holdings. This lot comes from a group of sítios, small family farms, at about 1,200 m. The verdict 9.0 out of 10. "Not fair to rank it against the fruity ones: I bought it to be bitter and nutty, and it is, done well. Rounded, and a cup for every morning." Character, out of ten: acidity 1, sweetness 3, body 7, bitterness 7, fruity/floral 0, nutty/cocoa 8, roasted/earthy 5, fermented 0. Intensity, not quality. Rated on the first cup, ten days off roast, before I tried it with milk. Quick facts Origin: Machado, Minas Gerais, Brazil Producer: A group of sítios (small family farms) Altitude: 1,200 m Process: Natural Variety: Yellow Catuai Roast: Medium, three of five on De Mello’s scale Roaster’s notes: Milk chocolate, vanilla, dark cherry Roast date: 1 Oct 2026 The south of Minas, and one variety from many farms Minas Gerais is Brazil’s biggest coffee state, and the Sul de Minas, its south, is the hilly part: rolling ground, farmed in small and mid-sized holdings. Machado sits in it, and the farms this lot comes from grow at about 1,200 m. De Mello call Dancing Goats a blend, but not the usual kind. It is one variety, Yellow Catuai, from one region, made one way, natural. What is blended is the farms: a group of sítios, not one estate. Catuai was bred in Brazil, at the Instituto Agronômico in Campinas, from a cross of Mundo Novo and Caturra; the yellow is the colour of its ripe cherry. Where it grew Dancing Goats, Minas Gerais · 1,200 m · Machado, in the Sul de Minas