Coffee | BRAZILIANOS

The ripening of the volcanic soils of the Kenya Mountains develops excellent quality coffee beans with a shiny and sweet acidity and a strong body. The delicious features of lemon, red forest fruits and the touch of spice such as black pepper give us a sophisticated coffee, full of dynamism and character.
You can taste alone or combine with other varieties to add extra volume to your blend.

Single-brewed coffee beans from Colombia’s Bugaramanga area carry aromas and flavors of sweet nut, chocolate and citrus fruits such as bergamot and citrus. Due to moderate acidity and rich balanced flavors, the recommended use is for filtered or Greek coffee.

The perfect combination of black chocolate, vanilla aromas and fine honey notes along with careful roasting offer a sweet and elegantly acidified coffee.

Because of its delicious softness, we would recommend as a mild filtered coffee.

The product of two regions of Ethiopia, Sidamo and Limu.

Sidamo:
With the wet processing method, we have superior quality coffee beans that are more acidic and citrus flavored.

Limu:
In the Limu area the method of harvesting is natural, so the grains have a sweeter, soft taste and a full body. The aroma and flavor elements of cherry, chocolate and citrus offer a fairly balanced and flavored coffee with moderate acidity and sweetness.

If you try it as an espresso, you will not need sugar at all. Also, it can be a great combination with Mount Kenya for filtered coffee.

As the acidity fades, the distinctive, aromatic characteristics of sandalwood are revealed, and the flavors of cocoa, caramel and honey create a full-bodied coffee with a mild, sweet taste. It can be perfectly blended with Kenya or Ethiopia coffee beans.