Brazilian Cerrado | Single Origin | Natural Process

Like the smooth bossa nova rhythms of João Gilberto, this exceptional Brazilian coffee flows with natural grace, cultivated in the famous "Terra Roxa" (Red Earth) of the Cerrado region, where nature orchestrates perfect growing conditions.

Flavor Composition:

• Rich dark chocolate foundation
• Velvety almond undertones
• Sweet caramel finish
• Full, round body
• Smooth, clean aftertaste

Musical Brewing Guide: Enhance your Brazilian coffee experience with these perfectly paired tracks:

🌅 Morning Ritual (Pour-Over, 3-4 minutes)

• "The Girl from Ipanema" - João Gilberto
• "Chega de Saudade" - Antônio Carlos Jobim
• Perfect for: Starting your day with Brazilian smoothness

☀️ Afternoon Delight (French Press, 4 minutes)

• "Mas Que Nada" - Sergio Mendes
• "Águas de Março" - Elis Regina
• Ideal for: Embracing the warm Cerrado vibes

Terroir Details:

• Region: Cerrado, Brazil
• Altitude: 915-1,219 MASL
• Soil: Terra Roxa (Red Earth)
• Process: Natural
• Climate: Consistent rains, warm days, dry winters

The Cerrado Story: In the heart of Brazil's coffee country, where red soil meets perfect climate, these beans develop their distinctive character through a natural process that mirrors the rhythm of the seasons. The region's unique combination of consistent rainfall, high daytime temperatures, and dry winters creates the perfect symphony for exceptional coffee development.

Product Specifications:

• Origin: Cerrado, Brazil
• Processing: Natural (Sun-dried)
• Character: Sweet, Complex, Clean
• Body: Full, Round
• Acidity: Mild, Balanced

Perfect For:

• Brazilian coffee enthusiasts
• Smooth coffee lovers
• Natural process admirers
• Those seeking balanced sweetness
• Traditional espresso fans

Brewing Recommendations:

• Pour-Over: Highlights chocolate notes
• French Press: Emphasizes full body
• Espresso: Creates perfect crema
• Temperature: 195-205°F
• Ratio: 1:16 coffee to water

Seasonal Notes: The dry winter season in Cerrado creates ideal conditions for natural processing, allowing the coffee cherries to dry slowly on raised beds, concentrating their natural sweetness and developing complex flavor notes.