Brazil - South America

This bean is a luscious single origin offering that can produce a striking finish. Typically this Brazil is a medium roast. However, we push this slowly up to just short of the second crack in order to extract a richer body and not lose the origin notes. This is a great bean to try at this roast level as a stepping stone into the darker side.

Knowing that flavors become lighter and more complex the further from sea level a coffee grows, going from earthy to sweet to nutty citrus and chocolate to spiced wine and fruits. This roast will treat you right. Altitude 500-1000 meters above sea level.

Precipitation, temperature, and humidity have a lot of say in a coffee’s maturation, overall flavor, and quality. Many coffee-producing countries are either primed for growing success or use alternative methods to improve their ecosystem. - Precipitation - 1500mm, Temperature - 72F to 81F, Humidity 71%

A coffee’s process describes how the seed (coffee bean) is separated from the coffee cherry. Popular processing methods include washed, dry, and honey, but there are many other processes that put special emphasis on different aspects of these methods. - Fully washed, Patio and Mechanical drying, Caturra and Catuai Varietal.