Coffee from Brazil

Brazil is the world's largest coffee producer, and it is also where several of the varieties we know today were born. Caturra was discovered as a natural mutation of Bourbon in Minas Gerais between 1915 and 1918, and Catuai was bred from Mundo Novo and Caturra at the IAC research institute in 1949.

Much of Brazil's specialty coffee is natural processed. The whole cherry is dried with the fruit still on, which gives the bean more sweetness and a heavier body. The coffee typically grows lower than in East Africa, and the beans are softer. That is why we start the roast with less heat, so the sugars from the fruit do not burn.

What does Brazilian coffee taste like? Round and sweet with low acidity, and notes of chocolate, nuts and marzipan. It is the classic espresso coffee, and it works really well with milk. From higher regions such as Mantiqueira de Minas, a natural can also taste of strawberry and tropical fruit, without the heavy nutty side.

We roast our Santos in four roast levels, from medium-light to dark, so you can pick exactly the cup you like. Below you will find the Brazilian coffees we have right now.