Sweetdrop - Brazil
Sweetdrop - Brazil
Sweetdrop - Brazil

Sweetdrop - Brazil

Sale price£9.00
Introducing "Sweetdrop," our latest coffee blend that is designed around reliability and consistency. Crafted for enthusiasts seeking a steadfast flavour experience, this well-balanced blend features rich dark chocolate notes with sweet notes of brown sugar. Perfect for those who are seeking something bold that holds up perfectly in milk, "Sweetdrop" ensures a smooth, comforting cup focusing on body over acidity.
The producers who contribute to this coffee will change from time to time, but will always aim for a profile of Dark Chocolate, Dried Fruits, and Brown Sugar.

Size: 200g
Grind: Wholebean

Flavour Profile

With this coffee, you'll find notes of: Dark Chocolate, Brown Sugar, Bold

Daniel Magalhaes E Familia & Navarro Ceciliano Family

Sítio Esperança, nestled in the stunning South of Minas, is renowned for its crystal-clear waters and exceptional specialty coffees. Run by Daniel Magalhães dos Santos and Carolina Aparecida da Silva Santos, this dream estate sits at an impressive altitude of 1,130 meters, perfect for growing unique coffee beans. Despite challenges, Daniel and his family honor their legacy, cultivating outstanding coffee in the friendly São Geraldo community.

Coffee Nace S.A Micromill is operated by the Navarro Ceciliano family in the Tarrazú region of Costa Rica. The family has more than 100 years of history in coffee production, with knowledge, experience, and passion passed on to each new generation. Alongside their micromill, the family also has farms located 1350–1900 meters above sea level, providing a variety of microclimates for their coffee production.

Minas Gerais, Brazil & Tarrazú, Costa Rica

Mantiqueira de Minas is found in the state of Minas Gerais. Serra da Mantiqueira is in the southern part of Minas Gerais. The territory, culture and heritage are protected, making the origin special and well known for producing high-quality coffee. Mantiqueira de Minas is one of Brazil's most cited regions nowadays for its coffee. The abundance of speciality coffees with a highly differentiated sensory profile is a reference worldwide. The rich soil and unique terroir provide us with rare and incredible coffees.

The Tarrazú region lies in the high mountains of the southern Pacific region south of Costa Rica’s capital city of San Jose and is one of the most densely planted high altitude regions in Central America, with many farms at or above 2000 meters above sea level. It is locally known as “Zona de Los Santos” for the number of towns with “San” or “Santa” in their names.

Natural

The natural process usually involves drying coffee cherries either on patios or raised drying beds in the sun. The cherries are spread out in a thin layer and raked and turned throughout the day to prevent spoiling. Then covered at night or during rainstorms to prevent an increase in moisture content.

The process can take 3-6 weeks. Once dried the outer layer and dried fruit are removed mechanically and then stored before export.

If there is very little access to water this is the most common form of processing. It is common to find naturally processed coffees in places like Ethiopia and Brazil.

Brew with Cairngorm

Need some brew guidance? Check out our brew guides!

BREW GUIDES

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