Dark Roast Blend of the Month - Brazil PeaberryBrazil Peaberry
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Cocoa, Orange & Chocolate
About the coffee
Brazil is a large South American country that dominates the continent. Its presence in the region (covering almost 50% of its land mass) stretches from the Amazon Basin in the north to vineyards and that massive Iguaçu Falls in the south. As the world’s fifth largest country, and one of the mega diverse countries in the world, Brazil is a country of global importance and has attracted much criticism for its handling of deforestation, and ecological practices. But it is also one with a growing economic success rate – thanks to high exports of agricultural and mining products.
About Brazil Coffee
Brazil is the largest producer of coffee in the world. With such diversity, its range of coffee that it produces is vast – from small holder farms to vast estates. Soils, regional climate and temperatures make great growing conditions. However, Brazil lacks altitude – a factor considered crucial for creating the very best flavours expected form Arabica coffee and much of the coffee is grown at or below 1000 m above sea level. Much lower than the typical 1400 – 1800 m that can be found in many other coffee producing nations. A large producer of certified coffees, Brazil has worked hard in recent years to promote itself as a sustainable producer, and global attention has forced various legislature through to enforce the protection of indigenous habitats and forestry. Many estates have taken this further and included substantial conservation areas on their estates.
Generally hailing form the Cabo Verde area in Minas Gerais the peaberry is a combination from a couple of neighbouring farms. Formed when the bean inside the cherry fails to create two parts, it is often touted as getting extra nutrients and therefore performing better in the cup. An average altitude of 950 meters, a climate with well defined seasons, low humidity and favourable temperatures all combine to make great growing areas for coffee.
One of those hidden secrets of coffee, that perhaps doesn’t quite get the attention it deserves.
Process: Pulped Natural
Altitude: 950 - 1150m
Harvest: May - August
Availability: January - December
Flavour: Buttery, Chocolate, Cocoa, Creamy, Dulce de leche, Marshmallow, Nougat, Orange
SCA score: 83.25
Varietal: Catucai, Icatu, Mundo Novo
- Sugar coated nutty overtones with subtle acidity, moderate body and long after taste
- Typical flavouring from Brazil on the commercial grades invokes nuts, caramel and creamy body, but as producers develop new techniques, we are beginning to enjoy new found sweetness, citrus and acidity from these coffees.
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