Brazil
Tasting Notes: Cacao Nibs, Honey, Graham Cracker, Orange
Body: Medium
Acidity: Medium
Process: Pulped Natural
Note from the Roaster:
This origin retains the terroir that you would expect from a Brazilian coffee like the cocoa, the nuttiness, and the velvety body. As the coffee cools we begin to notice these unique tasting notes. There is a characteristic of warmth from the interplay of the cacao nibs and graham crackers, honey-like sweetness, and orange acidity. The mouth feel is of a medium body and acidity for light to medium roasts while more bitterness is present in dark roasts.
Enjoy, one sip at a time!
Tasting Notes: Cacao Nibs, Honey, Graham Cracker, Orange
Body: Medium
Acidity: Medium
Process: Pulped Natural
Note from the Roaster:
This origin retains the terroir that you would expect from a Brazilian coffee like the cocoa, the nuttiness, and the velvety body. As the coffee cools we begin to notice these unique tasting notes. There is a characteristic of warmth from the interplay of the cacao nibs and graham crackers, honey-like sweetness, and orange acidity. The mouth feel is of a medium body and acidity for light to medium roasts while more bitterness is present in dark roasts.
Enjoy, one sip at a time!
Tasting Notes: Cacao Nibs, Honey, Graham Cracker, Orange
Body: Medium
Acidity: Medium
Process: Pulped Natural
Note from the Roaster:
This origin retains the terroir that you would expect from a Brazilian coffee like the cocoa, the nuttiness, and the velvety body. As the coffee cools we begin to notice these unique tasting notes. There is a characteristic of warmth from the interplay of the cacao nibs and graham crackers, honey-like sweetness, and orange acidity. The mouth feel is of a medium body and acidity for light to medium roasts while more bitterness is present in dark roasts.
Enjoy, one sip at a time!
About Brazilian Coffee
Mata de Minas, Minas Gerais:
Minas Gerais is the heart of Brazilian coffee. This single state grows more coffee than any other country in the world—around 30 million 60-kg bags each year. That’s nearly half of all coffee produced in Brazil.
Minas Gerais is made up of several coffee-growing regions, each with its own character. One of them is Mata de Minas, where this coffee comes from. The area is warm, humid, and has hills with a range of elevations. Most of the farms here are small by Brazilian standards—80% are less than 20 hectares.
Pulped Natural Process (Cereja Descascado):
This coffee is processed using the pulped natural method, called cereja descascado in Brazil. The method has been around for a long time but became more widely used after Brazil’s coffee industry opened up in the 1990s.
Looking to stand out, farmers began focusing more on quality. In this method, ripe cherries are picked, lightly pulped to leave a bit of fruit (mucilage) on the bean, then dried carefully on patios. After that, the coffee is rested to stabilize the flavor.
Brazilian Coffee: A Legacy
Brazil’s coffee journey began in 1727 with seeds smuggled from French Guiana. By the 1800s, Brazil was the world’s top coffee producer, a title it still holds today. Coffee shaped Brazil’s economy and culture, especially in São Paulo.
After slavery ended in 1888, waves of immigrants helped grow the coffee industry even more. By the 1920s, Brazil was supplying 80% of the world’s coffee.
Today, Brazil still leads the world, producing over a third of all coffee and drinking 20 million bags a year at home. The industry supports over 8 million jobs, showing just how deeply coffee is woven into Brazil’s story and into the daily cups enjoyed around the world.