BRAZIL COFFEE

🇧🇷 BRAZIL COFFEE

CERRADO MINEIRO • 800–1,200 METRES

Welcome to Brazil — your next stop on the Roast Passport journey.

This coffee comes from the Cerrado Mineiro region of Brazil, an area well known for its distinctive dry harvest conditions and coffee production. The region's relatively dry climate during harvest helps the coffee cherries dry consistently after picking.

Produced on a single estate, this coffee is made from Catuai and Mundo Novo Arabica varieties and has been naturally processed before being roasted to a light/medium level.

Natural processing allows the coffee cherry to dry around the seed, helping to develop sweetness and a fuller fruit character.

ABOUT THIS COFFEE

Origin: Cerrado Mineiro, Brazil
Altitude: 800–1,200m
Varieties: Catuai & Mundo Novo
Process: Natural
Harvest: 2025/26
Roast: Light / Medium

WHAT TO EXPECT IN THE CUP

Chocolate • Lemon • Toffee

This naturally processed Brazilian coffee has a smooth and sweet character, with comforting chocolate notes balanced by a gentle citrus brightness.

Look for rich chocolate, followed by a subtle lemon-like acidity and a soft toffee sweetness.

As the coffee cools, the sweetness becomes more noticeable, bringing a rounded and enjoyable finish.

YOUR BREWING GUIDE

For one 12.5g sachet:

Coffee: 12.5g
Water: 200ml
Water temperature: 92–94°C

RECOMMENDED BREWING METHOD: FILTER

We recommend trying this coffee as a filter coffee.

A V60 or another filter brewer is a great way to bring out its chocolate sweetness and gentle citrus character.

Start with:

12.5g coffee
200ml water
92–94°C

Pour the water slowly and evenly over the coffee, allowing it to extract gradually.

ALSO YOU CAN TRY IT AS ESPRESSO

This coffee is also well suited to espresso.

Its light/medium roast and naturally sweet character can create a smooth, balanced and chocolatey espresso, with a gentle citrus note adding freshness.