Brazil Guaxupe - 12 oz

Cocoa powder and roasted peanuts up front, sweet raisin through the middle, and a touch of cane sugar on the finish. Rich, comforting, and balanced enough to keep you coming back for another cup.

If bright, fruity coffee has never been your thing, start here. This is the origin that made everyone's idea of "coffee flavor" taste the way it does.

Tasting notes

Cocoa powder, roasted peanut, sweet raisin, cane sugar. Low acidity, heavy body, long finish.

Why Brazil tastes like this

Brazil grows more coffee than any other country, and Guaxupé in Minas Gerais sits at the center of it. Brazilian coffee is typically grown at lower elevations than Colombian or Ethiopian coffee and is often dried with the fruit still on the bean, which pushes flavor toward nuts, chocolate and dried fruit rather than florals and citrus. Lower acidity and heavier body are the result — which is exactly why Brazil is the backbone of most espresso blends in the world.

How to brew it

Start at 1 gram of coffee to 16 grams of water, then adjust to taste.

• Espresso — 18 g in, 36 g out, 25–30 seconds. This is what the coffee is best at. It holds up in milk better than anything else we sell.
• Drip — 60 g per litre. Reliable, no fuss.
• French press — coarse grind, four minutes, plunge and pour immediately. The heavy body suits the press well.

Choosing your roast

Medium keeps the raisin sweetness and the cane sugar finish intact. Dark takes it further toward bittersweet chocolate and a heavier body — the better choice if you drink it with milk or want a classic dark-roast espresso.

The details

12 oz bag. Single origin, never blended. Roasted in small batches in Davis, California, and ground to your brew method right before the bag is sealed — or left whole, if you grind your own. Ships anywhere in the US.