BRAZIL LUXA ROXA ESPRESSO

Brazil‘s coffee production represents about one third of the entire coffee production making it by far the biggest producer worldwide for the last 150 years. Both Arabica and Robusta are grown, the latter known as Conillon, whereas Arabica clearly dominates with a growing share of ca. 80%. The description Cerrado refers to the region where the coffee is coming from. The Cerrado Mineiro Region is known for producing high quality coffees. Well-defined seasons like a hot, wet summer and pleasantly dry winter is a typical characteristic of the region.

Brazil is well-known for its geographical vastness. The Amazon basin stretches over more than a thousand kilometers, while an endless coastline frames the country in the east. In the central parts of Brazil, the Cerrado plateaus cover the states Goiás, Mato Grosso do Sul, Mato Grosso, Tocantins, and Minas Gerais, making it one of the largest coffee production regions in the world.
Coffee production in Brazil represents about one-third of the entire coffee production, making it by far the biggest producer worldwide for the last 150 years. Both Arabica and Robusta (known as Conilon) are grown, whereas Arabica dominates with a growing share of ca. 80%.

Mundo Novo is a cross between the two Arabica coffee varieties of Bourbon and Typica. Mundo Novo comes in red as well as other variations. The name Mundo Novo means “new world” and is known for its high quality cup, sweetness, and low acidity. Red Catuai  variety is a hybrid between Mundo Novo and Red Caturra. It is a small sturdy plant and was developed in Brazil. Tasting Notes Chocolate, caramel, cashew, light acidity. Catuaí derives from the Guarani multo mom, meaning “very good."

Brazil employs two primary processing methods: natural (dry) and pulped natural (semi-washed) Natural processed: Based on your harvesting plan, you let the cherries dry on the tree and start the harvesting, when you reach an optimum maturation percentage of unripe, ripe and dry. The entire coffee cherry is first cleaned and then placed in the sun to dry in thin layers on the patios or is dried in drying machines. Coffee plantations in Brazil often cover immense areas of land, need hundreds of people to manage and operate them and produce huge quantities of coffee.

Our coffee is hand roasted with precision and care in small batches, focusing on preserving its natural attributes and highlighting each variety’s unique flavour. In roasting, the coffee beans’ unique attributes give us the best they have.

Our process is roasting and then cupping - evaluating the coffee’s acidity, body, flavour, aroma, aftertaste, and natural sweetness. We then adjust our roast profile and repeat until we are excited by the outcome. In this process, a unique roasting curve is developed to suit each individual coffee. The roasting curve allows us to roast the coffee repeatedly in the same way to maintain flavour, quality, and consistency.