Brazil Cerrado
Cerrado Mineiro, MG · 900–1250 masl · Natural
Classic Brazilian naturals: low acidity, nutty-chocolate body, and a crowd-pleasing sweetness.
Brazil has been the world's largest coffee producer for over 150 years and grows roughly a third of all coffee on the planet. The flat Cerrado plateau is one of the few origins where premium coffee is fully machine-harvested.
Flavor profile
| Bean | Acidity | Fruitiness | Complexity | Bitterness | Body | Sweetness |
|---|---|---|---|---|---|---|
| Brazil Cerrado | 4 | 5 | 5 | 5 | 8 | 8 |
Details
- Varieties
- Yellow Bourbon, Mundo Novo, Catuai
- Processing
- Natural
- Roast
- Medium-Dark
- Harvest
- May, Jun, Jul, Aug, Sep
Tasting notes
Brewing recommendations
- Grind
- Fine (260µm)
- Temp
- 93°C
- Ratio
- 1:2
- Brew
- 28s
The quintessential milk-espresso base.
- Grind
- Fine (300µm)
- Temp
- 100°C
- Ratio
- 1:7
- Brew
- 300s
Chocolatey and full.
- Grind
- Coarse (1000µm)
- Temp
- 95°C
- Ratio
- 1:15
- Brew
- 240s
Rich and nutty.
- Grind
- Coarse (1050µm)
- Temp
- 80°C
- Ratio
- 1:8
- Brew
- 12h
Smooth and sweet; peanut and dark chocolate without the bite.
- Grind
- Medium (800µm)
- Temp
- 90°C
- Ratio
- 1:16
- Brew
- 240s
Balanced extraction; peanut and dark chocolate with rounded sweetness.
- Grind
- Medium-Fine (600µm)
- Temp
- 82°C
- Ratio
- 1:14
- Brew
- 90s
Versatile cup; peanut and dark chocolate with soft acidity.
- Grind
- Medium (800µm)
- Temp
- 91°C
- Ratio
- 1:17
- Brew
- 270s
Tea-like clarity; peanut and dark chocolate shine through.
- Grind
- Medium-Fine (600µm)
- Temp
- 90°C
- Ratio
- 1:16
- Brew
- 210s
Highlights peanut and dark chocolate; full-bodied and articulate.