Brazil – Mata de Minas Single-Origin (Pulped Natural)

from $9.00

Origin: Minas Gerais, Mata de Minas, Brazil

Tasting Notes: Cacao Nibs, Honey, Graham Cracker, Orange

BODY: Medium

ACIDITY: Medium

PROCESS: Pulped Natural

Elevation: 1200 masl(3,937 ft. above sea level)

Variety: Catucai, Catuai Red and Yellow, Yellow Bourbon

This Brazil Mata de Minas coffee is a pulped natural lot with a warm, balanced profile that reminds us of classic Brazilian character, while offering a more elevated experience through luscious cocoa, subtle fruit, and a clear sense of terroir. Cocoa and nuttiness are the foundation, with a smooth, velvety mouthfeel, honey-like sweetness, and soft orange acidity that become more noticeable as the cup cools. At light to medium roast levels, the body, acidity, and terroir remain balanced. Darker roasts bring increased bitterness and a deeper, more traditional profile.

Note from the Roaster:

This origin retains the terroir that you would expect from a Brazilian coffee, including cocoa, nuttiness, and a velvety body. As the coffee cools, we begin to notice these unique tasting notes. There is a sense of warmth from the interplay of cacao nibs and graham crackers, honey-like sweetness, and orange acidity.

The mouthfeel shows a medium body and medium acidity at light to medium roast levels, while darker roasts bring more bitterness.

Flavor Notes

  • Cacao nibs

  • Honey sweetness

  • Graham cracker

  • Soft orange acidity

Processing Method

Pulped Natural:
The coffee cherry skin is removed before drying while some fruit remains on the bean. This process often results in a clean cup with rounded sweetness, chocolate-forward flavors, and a smooth mouthfeel, which aligns with the cocoa, honey, and graham cracker character of this coffee.

Roast Recommendations

Light Roast:
Emphasizes honey sweetness, cocoa notes, and a gentle orange acidity with a smooth, medium body.

Medium Roast:
Balances chocolate and graham cracker warmth with moderate acidity and a rounded mouthfeel.

Dark Roast:
Introduces more bitterness and deeper cocoa tones while reducing perceived acidity for a bolder profile.

Why You’ll Love It

  • Classic Brazilian profile with added depth and clarity

  • Cocoa-forward with subtle fruit and sweetness

  • Balanced body and acidity across roast levels

  • Easy to enjoy as a daily cup across multiple brew methods

Enjoy one sip at a time!

Size:
Roast Level:
Whole Beans or Ground Coffee:

Origin: Minas Gerais, Mata de Minas, Brazil

Tasting Notes: Cacao Nibs, Honey, Graham Cracker, Orange

BODY: Medium

ACIDITY: Medium

PROCESS: Pulped Natural

Elevation: 1200 masl(3,937 ft. above sea level)

Variety: Catucai, Catuai Red and Yellow, Yellow Bourbon

This Brazil Mata de Minas coffee is a pulped natural lot with a warm, balanced profile that reminds us of classic Brazilian character, while offering a more elevated experience through luscious cocoa, subtle fruit, and a clear sense of terroir. Cocoa and nuttiness are the foundation, with a smooth, velvety mouthfeel, honey-like sweetness, and soft orange acidity that become more noticeable as the cup cools. At light to medium roast levels, the body, acidity, and terroir remain balanced. Darker roasts bring increased bitterness and a deeper, more traditional profile.

Note from the Roaster:

This origin retains the terroir that you would expect from a Brazilian coffee, including cocoa, nuttiness, and a velvety body. As the coffee cools, we begin to notice these unique tasting notes. There is a sense of warmth from the interplay of cacao nibs and graham crackers, honey-like sweetness, and orange acidity.

The mouthfeel shows a medium body and medium acidity at light to medium roast levels, while darker roasts bring more bitterness.

Flavor Notes

  • Cacao nibs

  • Honey sweetness

  • Graham cracker

  • Soft orange acidity

Processing Method

Pulped Natural:
The coffee cherry skin is removed before drying while some fruit remains on the bean. This process often results in a clean cup with rounded sweetness, chocolate-forward flavors, and a smooth mouthfeel, which aligns with the cocoa, honey, and graham cracker character of this coffee.

Roast Recommendations

Light Roast:
Emphasizes honey sweetness, cocoa notes, and a gentle orange acidity with a smooth, medium body.

Medium Roast:
Balances chocolate and graham cracker warmth with moderate acidity and a rounded mouthfeel.

Dark Roast:
Introduces more bitterness and deeper cocoa tones while reducing perceived acidity for a bolder profile.

Why You’ll Love It

  • Classic Brazilian profile with added depth and clarity

  • Cocoa-forward with subtle fruit and sweetness

  • Balanced body and acidity across roast levels

  • Easy to enjoy as a daily cup across multiple brew methods

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.