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Brazil

Brazilian coffee grows at a relatively low altitude, below 4,000 feet. Lower growing coffee tends to be a bit lower in acidity and have a little bit heavier body, which makes it a great base for espresso. So in addition to our Fazenda Lagoa Estate origin coffee, which is all Brazilian, you’ll also find Brazilian coffee in our espresso blends. We love good Brazilian coffee for the roasted nut, caramel and dark chocolate notes in its flavor profile, along with its substantial body.

What do we mean by “body” in describing coffee? It’s not so much about flavor, really. It’s about mouth feel. Body is the weight of the coffee in your mouth. Imagine a continuum of texture and viscosity, with water at one end and syrup at the other. The heavier the body, the closer the coffee is to the syrup end of the scale.

The Roasterie difference
What’s different about Brazilian coffee from The Roasterie, compared with most Brazilian coffee on the market? Ours is harvested differently, which makes a huge difference in the flavor and quality of the coffee. Brazil produces a third of the world’s coffee. That’s a whole lot of coffee to pick! For this reason, most of Brazil’s coffee is harvested by machine. But Brazilian coffee from The Roasterie is hand picked. To understand why this matters, you have to understand the journey of flavors undertaken by a coffee bean as it develops.

An under-ripe coffee bean has a very astringent quality and tastes very “green” and vegetal. And an overripe coffee bean gives off a sense of ferment or rotting fruit in the cup. But a coffee bean harvested at optimal ripeness is sweet and fruity, with pleasing acidity and body, and nice complexities.

To offer the best coffee with an amazing consistency, we need to ensure that all of the beans are harvested at that optimal point of ripeness, with no under-ripe or overripe beans in the mix to spoil the flavor and quality. And a machine just can’t do that. It takes human eyes and hands to do that. There’s no machine as discriminating as a trained, experienced coffee picker who can identify those beans that are the perfect shade of dark red, almost approaching purple. That’s why all of our Brazilian coffee is harvested by the hands of expert coffee pickers from families whose knowledge and skills have been handed down over generations. And it’s all grown on a single farm owned by a good friend of ours whom we’ve done business with for 14 years and counting.

We get two different coffees from this farm: natural and pulp natural. The difference is in how the coffee is processed after it’s harvested. With natural coffee, the beans are dried inside the whole cherry, which is left intact during drying. “Pulp natural” means the skin of the cherry is removed, but the fleshy layer of fruit under the skin, called the mucilage, is left on the beans during drying. Each process yields a slightly different flavor profile in the finished product.

The Brazilian difference
Brazil’s geography means its coffee production is a bit different from that of most other coffee producing countries.
For one thing, as we’ve mentioned, its coffee is grown at a lower altitude than most of the world’s coffees. The climate tends to be temperate, and in the southern part of the country there’s actually a danger of frost in the wintertime, which can kill coffee trees — a challenge most coffee producing countries never face.

Brazil grows coffee in regions much farther from the equator than other countries. For this reason, the use of protective shade trees isn’t prevalent on Brazilian coffee farms. At latitudes closer to the equator, too much direct sunlight can burn or overheat coffee trees. To protect them from this excessive stress, shade trees shield against the sun’s intense rays and regulate the daytime temperature under the shade tree’s canopy, where the coffee tree grows. But being so far from the equator, most Brazilian coffee trees aren’t exposed to this hazard; in fact, they need all the sunlight they can get! So Brazil is one of the few places on earth where coffee grows out in the open, bathed in sunshine.

All of these geographic and climate differences are among the factors that contribute to the unique character of the fine Brazilian coffee we’re pleased to offer our customers.

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  • Fazenda Lagoa Estate of Brazil French Roast

    Fazenda Lagoa Estate of Brazil French Roast

    Fazenda Lagoa Estate of Brazil French Roast

    Fazenda Lagoa, Farm by the Lake, is as wonderfully flavorful as it is smooth and mild. Buttery and mellow with hints of peanut butter and cocoa that balance a light and sweet berry tone which rounds out the finish.

    $11.72
  • Fazenda Lagoa Estate of Brazil Italian Roast

    Fazenda Lagoa Estate of Brazil Italian Roast

    Fazenda Lagoa Estate of Brazil Italian Roast

    Fazenda Lagoa, Farm by the Lake, is as wonderfully flavorful as it is smooth and mild. Buttery and mellow with hints of peanut butter and cocoa that balance a light and sweet berry tone which rounds out the finish.

    $12.11

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