Growing Regions

Brazil Cerrado: generally considered the lower quality Brazil.Generally less complex than the Mogiana and typically about 5 cents cheaper on the marketplace.

Brazil Alta Mogiana: a little more complexity.When you find a brazil with fruit notes, it’s usually this one.But the average Mogiana is nothing special.At the verge of 2nd cracks you have a fairly flat drip coffee with earthiness in the aftertaste and not a lot of character.At 20 seconds into the 2nds you have a great base to build your espresso blend from.At 50 seconds into the 2nd cracks, you have French Roast.At 60-70 seconds you have Italian Roast.


Organic Brazil is hard to find, and conventional Brazil is hard to trace back to the growers. As a result, Organic Brazil tends to be way overpriced, while conventional Brazil is one of the cheapest coffees on the marketplace.  

Brazil is sold as washed process, pulped natural, and natural.  Typically washed process is the harshest, earthiest, and least complex.  The pulped natural has a softer taste and less acidity. The natural is cleanest tasting and most complex.  Natural and Pulped Natural are typically your best choice for espresso.  All three kinds can be roasted with the same temperature end points and roast profiles -- namely, dark to very dark.