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BRAZIL — DONÉSIO SILVÉRIO (DRY PROCESS)
A sun-dried Brazilian with comforting sweetness and gentle depth. Aromas of warm cocoa and caramel mingle with toasted pecan and a faint touch of cedar. On the palate: silky chocolate, brown sugar, and soft molasses unfold into a smooth, satin mouthfeel. Low acidity gives way to a clean, lingering finish of toasted almond and dark cocoa.
Tasting notes
Chocolate
Caramel
Hazelnut
Sorghum Syrup
Toffee Peanut
Origin & process
Minas Gerais, Brazil — Grown at high elevation on Yellow Bourbon varietals.
Dry Process — Dry natural processing dries whole coffee cherries in the sun, allowing the fruit to ferment and impart intense, fruity sweetness and syrupy body to the beans. This method yields bold, concentrated flavors with vibrant berry and jammy notes, balanced by a chocolatey finish.
Roast profile & brewing
Light–medium roast, low acidity, medium body
Filter/Chemex/Pour-over: 1:16–1:17 ratio (coffee to water). Use medium grind, 195–203°F (90–95°C). Expect a smooth, slightly syrupy cup; adjust grind finer for more body, coarser if it tastes muddy.
Espresso: Dose as you prefer (say 18–20 g), yield 34–40 g, 25–30 seconds. This single-origin espresso yields chocolate and caramel sweetness with a creamy finish.
Immersion/French Press: 1:15 ratio, 4 minutes. Develops the chocolate and nutty midpalate; clarify with a slightly coarser grind to avoid over-extraction.
BRAZIL — DONÉSIO SILVÉRIO (DRY PROCESS)
A sun-dried Brazilian with comforting sweetness and gentle depth. Aromas of warm cocoa and caramel mingle with toasted pecan and a faint touch of cedar. On the palate: silky chocolate, brown sugar, and soft molasses unfold into a smooth, satin mouthfeel. Low acidity gives way to a clean, lingering finish of toasted almond and dark cocoa.
Tasting notes
Chocolate
Caramel
Hazelnut
Sorghum Syrup
Toffee Peanut
Origin & process
Minas Gerais, Brazil — Grown at high elevation on Yellow Bourbon varietals.
Dry Process — Dry natural processing dries whole coffee cherries in the sun, allowing the fruit to ferment and impart intense, fruity sweetness and syrupy body to the beans. This method yields bold, concentrated flavors with vibrant berry and jammy notes, balanced by a chocolatey finish.
Roast profile & brewing
Light–medium roast, low acidity, medium body
Filter/Chemex/Pour-over: 1:16–1:17 ratio (coffee to water). Use medium grind, 195–203°F (90–95°C). Expect a smooth, slightly syrupy cup; adjust grind finer for more body, coarser if it tastes muddy.
Espresso: Dose as you prefer (say 18–20 g), yield 34–40 g, 25–30 seconds. This single-origin espresso yields chocolate and caramel sweetness with a creamy finish.
Immersion/French Press: 1:15 ratio, 4 minutes. Develops the chocolate and nutty midpalate; clarify with a slightly coarser grind to avoid over-extraction.