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BRAZIL — MANTIQUEIRA, MINAS GERAIS | DRY PROCESS NATURAL
A smooth and comforting Brazilian natural built around toasted nuts, dark cocoa, and restrained fruit sweetness. Hazelnut syrup and walnut lead the cup, followed by subtle dried-prune and date-like flavors. Mild acidity adds just enough lift to the otherwise round, low-toned profile, while chocolate liqueur and baking cocoa create a long, satisfying finish.
Tasting Notes
Hazelnut syrup, walnut, dried prune, dark cocoa, and chocolate liqueur; rounded body, mild acidity, and a smooth bittersweet finish.
Best Brews
• Drip or pour-over — balanced nutty sweetness with subtle dried-fruit complexity
• French press — enhances the coffee’s rounded body, toasted nuts, and dark cocoa
• Espresso or moka pot — develops hazelnut syrup, chocolate liqueur, and baking-cocoa intensity
Origin
Sítio Alto da Serra, Natércia, Minas Gerais, Brazil. This family-owned farm is managed by third-generation producer Felipe Gonçalvez alongside his father, Dominico. Coffee grows across the gently sloping Mantiqueira highlands at approximately 1,100–1,250 meters. The lot combines Arara, Mundo Novo, and Obata cultivars and is naturally processed and sun-dried on patios.
Roast
Medium roast to develop the coffee’s toasted-nut sweetness, rounded body, and dark-chocolate character while retaining its subtle dried-fruit notes.
Brew Recipes
• Drip or pour-over: 18 g coffee / 300 g water, medium grind, 92–94°C, 3:00–3:30 total brew time
• French press: 30 g coffee / 500 g water, medium-coarse grind, 4:00–5:00 steep
• Espresso: 18 g coffee in / 36–40 g espresso out, approximately 28–32 seconds
Storage
Whole bean recommended. Allow the coffee to rest for at least 48 hours after roasting, then store it in a cool, dark place in an airtight container. Use within 3–4 weeks for the best balance of hazelnut, cocoa, and dried-fruit flavors.
Serve when you want a smooth, low-acid coffee with comforting nutty sweetness—equally enjoyable black or paired with milk.
BRAZIL — MANTIQUEIRA, MINAS GERAIS | DRY PROCESS NATURAL
A smooth and comforting Brazilian natural built around toasted nuts, dark cocoa, and restrained fruit sweetness. Hazelnut syrup and walnut lead the cup, followed by subtle dried-prune and date-like flavors. Mild acidity adds just enough lift to the otherwise round, low-toned profile, while chocolate liqueur and baking cocoa create a long, satisfying finish.
Tasting Notes
Hazelnut syrup, walnut, dried prune, dark cocoa, and chocolate liqueur; rounded body, mild acidity, and a smooth bittersweet finish.
Best Brews
• Drip or pour-over — balanced nutty sweetness with subtle dried-fruit complexity
• French press — enhances the coffee’s rounded body, toasted nuts, and dark cocoa
• Espresso or moka pot — develops hazelnut syrup, chocolate liqueur, and baking-cocoa intensity
Origin
Sítio Alto da Serra, Natércia, Minas Gerais, Brazil. This family-owned farm is managed by third-generation producer Felipe Gonçalvez alongside his father, Dominico. Coffee grows across the gently sloping Mantiqueira highlands at approximately 1,100–1,250 meters. The lot combines Arara, Mundo Novo, and Obata cultivars and is naturally processed and sun-dried on patios.
Roast
Medium roast to develop the coffee’s toasted-nut sweetness, rounded body, and dark-chocolate character while retaining its subtle dried-fruit notes.
Brew Recipes
• Drip or pour-over: 18 g coffee / 300 g water, medium grind, 92–94°C, 3:00–3:30 total brew time
• French press: 30 g coffee / 500 g water, medium-coarse grind, 4:00–5:00 steep
• Espresso: 18 g coffee in / 36–40 g espresso out, approximately 28–32 seconds
Storage
Whole bean recommended. Allow the coffee to rest for at least 48 hours after roasting, then store it in a cool, dark place in an airtight container. Use within 3–4 weeks for the best balance of hazelnut, cocoa, and dried-fruit flavors.
Serve when you want a smooth, low-acid coffee with comforting nutty sweetness—equally enjoyable black or paired with milk.