Samba Tide · Brazil

The backbone of espresso blends worldwide — and a beautifully approachable cup on its own.

Brazil produces nearly a third of the world's coffee. The scale alone is staggering: vast farms in Minas Gerais, mechanized harvest, a century of processing refinement. But Brazil also perfected natural processing — drying cherries whole in the sun until the fruit sugars work their way into the bean.

That method is what gives Brazilian coffee its signature: heavy body, low acidity, deep nutty-chocolate sweetness. On its own, it's a comfort cup. No sharp edges. No demands. Just a coffee that makes everything around it taste a little better.

At the cup
Cupping notes: Roasted nuts, milk chocolate, light caramel
Roast: Medium
Body: Heavy, smooth
Acidity: Low, gentle
Best brewed as: Espresso, lattes, everyday drip

At the farm
Origin: Brazil
Region: Minas Gerais (Sul de Minas, Cerrado Mineiro), São Paulo (Mogiana), Espírito Santo
Altitude: 800–1,400 MASL
Process: Natural (dry) or pulped natural
Varietals: Bourbon, Catuaí, Mundo Novo, Yellow Bourbon
Harvest: May–September

Packaging: Biotrē™ 1.0 — home compostable (how to compost it)

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