Brazilian Single Origin Coffee
Brazilian coffee beans are always deliciously sweet. Let's face it, the Brazilians know how to grow coffee.
The coffee beans from Brazil are always known for their great flavours. Harvesting usually begins between April and September during the dry period and when the temperature is around 15-25 degrees Celsius. The Brazilian climate is perfect for growing coffee trees, with steady tropical temperatures it's no wonder Brazil has the largest production of coffee beans in the world (contributing to over a third of the entire coffee bean production).
The Icatu beans are a hybrid variety created by crossing arabica and robusta (bourbon) beans and then backcrossing with a Mundo Novo. The Icatu coffee is grown in Minas Gerais, one of the 26 states of Brazil situated in the southern part of the country and it is widely known as the capital of coffee production. Growing very nicely at about 250m up the highlands, the cherries can come in both Yellow and Red (and supposedly Blue but there has been no evidence of this yet). The coffee doesn't necessarily come from one farm but is more of a "cooperative micro-lot" initiative, getting the best selection of beans for the roasters.
Brazilian coffee is used in many blends because it is such a stable bean, but try it on its own and you'll find it's all you need as you'll discover some of the most delicious cocoa flavours and a tangy mandarin acidity upfront.
- TASTING NOTES
The Brazilian beans are used as a base coffee bean for most blends as it allows the rich cocoa and malt flavours to come through whilst not overpowering any other flavours in the mix. On its own though, it defines premium quality coffee and you will notice the subtle flavours of maple syrup.
A great All-Rounder coffee means you can drink this in just about any forms of coffee style. Whether it be through an Aeropress, Chemex filter or as an espresso, this origin delivers.
Best for: Espresso
Flavours: Maple syrup, Cocoa, and Malt.