A classic Brazilian coffee done properly: chocolate, caramel and nuts with a creamy body and gentle acidity. Large, even screen 17/18 Red Catuai beans from the Cerrado make it the comforting cup that works every morning.
The story
Grown at 800–1,200 m in Brazil’s Cerrado, a high savanna plateau and one of the country’s best-known specialty regions, where a dependable dry season lets cherries dry in the sun. Processed natural and pulped natural, both of which leave fruit sugars on the bean for extra sweetness and body. Screen 17/18 means large, uniform beans that roast evenly.
In the cup
Chocolate and caramel up front, roasted nuts in the finish, smooth and creamy throughout. Roasted medium-dark for espresso, where it shines with milk.
On the bag
This design features the zebra pleco and Rio Xingu ray, celebrating two iconic aquatic species native exclusively to Brazil. Set within the flowing waters of the Xingu River, the artwork highlights the rare biodiversity, distinctive patterns, and natural heritage of Brazil’s legendary freshwater ecosystems.
How to brew
Espresso
- 18 g in
- 36 g out
- 26-30 s
- 93 °C
Also strong in a moka pot.
Rest the beans 7-10 days after the roast date.