Grown across Paraná and São Paulo at 750 to 1,050 metres, pulped natural and dried in the sun. Roasted medium. Brazil's benchmark coffee and the backbone of espresso blends worldwide — elegant and smooth, with low acidity and a cocoa finish.
Tastes like: cocoa, toasted nut, brown sugar
Roast: Medium
Best for: Drip, French press, and espresso. Forgiving enough to be a good everyday bean.
Grower: Fazenda Santa Barbara, São Francisco, Santo Antonio · Region: Paraná & São Paulo, Brazil · Variety: Catuai & Mundo Novo · Altitude: 750–1050m · Soil: Volcanic loam · Process: Pulped natural, sun dried
Ground to order — choose your grind and bag size above.