Product description
WHAT 'NATURAL PROCESS' MEANS
Coffee processing refers to how the coffee cherry is handled after harvest. There are three main methods:
Natural (dry) process: the whole cherry is spread in the sun and dried intact for 3–6 weeks. The fruit remains around the seed as it dries, and the sugars from the fruit ferment into the bean. Result: fruit-forward, chocolatey, naturally sweet, slightly winey. Higher body than washed coffees.
Washed process: the cherry skin is removed immediately, and the bean is washed and dried. Result: cleaner, brighter, more acidic, more origin-transparent.
Honey process: partial cherry removal, partial fermentation.
Brazilian natural process produces the sweet, nutty, chocolate notes this origin is famous for — and makes it naturally low in acidity, which is why it is gentle on sensitive stomachs.
WHO THIS COFFEE IS FOR
If you find Ethiopian or Kenyan single origin coffees too acidic or bright, Brazilian is your answer. It is the most approachable single origin for everyday drinking — predictable, satisfying, and genuinely lower acid than most origins.
HOW TO BREW:
Medium grind for espresso, drip, or French press. Brew at 92–96°C. Best within 6 weeks of roast date. The chocolatey and nutty notes are most pronounced in espresso and French press preparations.
STORAGE:
Airtight container at room temperature. Away from light and moisture. Use within 6 weeks of roast date.
Reviews
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Sign UpLower altitude (600–1,200m), natural sun-drying process, and medium roast all reduce perceived acidity. Ideal for those who find Ethiopian or Kenyan coffees too sharp.Lower altitude (600–1,200m), natural sun-drying process, and medium roast all reduce perceived acidity. Ideal for those who find Ethiopian or Kenyan coffees too sharp.
All coffee from one country/region — you taste that specific character. A blend combines origins for consistent year-round flavour. Brazilian single origin delivers consistent chocolate-nut profile.All coffee from one country/region — you taste that specific character. A blend combines origins for consistent year-round flavour. Brazilian single origin delivers consistent chocolate-nut profile.
No. Processing method does not significantly affect caffeine. Caffeine is determined by species and growing conditions. Natural process affects flavour — fruit sugars add sweetness and body.No. Processing method does not significantly affect caffeine. Caffeine is determined by species and growing conditions. Natural process affects flavour — fruit sugars add sweetness and body.
