Brazilian Roast is our classic Brazilian single-origin — naturally-processed, nutty, chocolatey, creamy, and low-acid. The coffee that built the modern espresso bar and continues to define the world’s everyday cup. A full pound per bag, hand-roasted in 25-lb small batches by master roasters with 20 years at the drum. Tasting notes: Roasted almond, milk chocolate, caramel, peanut brittle, creamy body, low acidity. At a glance Origin: Brazil · Sul de Minas or Cerrado · fazenda (estate farm) Altitude: 900–1,200 meters above sea level Varietal: Mundo Novo, Catuai, Bourbon Process: Natural or pulped natural Roast: Medium Bag: 1 lb (16 oz) — about 33% more coffee than the 12 oz specialty-coffee standard Brew: Espresso, drip, AeroPress, pour-over Best for: espresso drinkers; milk-based coffee lovers The farm story: Brazil produces about a third of the world’s coffee — more than any other country. The natural and pulped-natural processing methods Brazil pioneered give the coffee its characteristic nutty, chocolatey sweetness and low acidity. Brew recommendation: Espresso first — Brazilian is the backbone of Italian-style espresso for a reason. Also excellent as drip or in milk-based drinks. A hidden detail: Nearly every espresso blend you’ve ever had used Brazilian coffee as its base. The natural sweetness and low acidity make it essential for the crema and body of a classic espresso shot. The Art & Science of Coffee. Hand-roasted in 25-lb small batches by master roasters — twenty years behind the drum. A full pound per bag, because 12 ounces was never enough.