ABOUT OUR COFFEE
All of our fine coffees come from high altitude regions in Brazil known for producing specialty grade coffee beans. On this map, you will notice a white circle where most of Brazil's specialty grade coffee beans are grown and processed.
Specialty Coffee is a relative term defining coffee that meets a certain criteria according the the Specialty Coffee Association. To meet this criteria, the coffee must be gown in regions with ideal climates and conditions and score over 80 points on a scale from 1 - 100. The score is to be determined by a professional Q - Grader who often has to test 150 cups of coffee everyday.
Compared to regular coffee, specialty coffees display natural flavors that are much richer and vibrant and tend to vary slightly from harvest to harvest. We partner with companies that work extensively with specialty quality beans and manage to keep these delicious flavors at high levels of consistency.
Brazilian Gold Coffee uses customized light and medium roast, which contain more caffeine and bring out the vibrant, natural flavors of the beans. Dark roasts may bring about greater consistency, but also take away the unique flavors of the bean and for this reason are often used as a cover up for low quality.
After months of drinking specialty coffee we discovered that despite their caffeine, we experienced little or no coffee jitters. This may be due the fact that our coffees are free from impurities.
As always, we welcome any comments and suggestion you have for us in our quest to continuously find the best varieties of coffee in Brazil and bring them to you. Let us know what you think of our coffee.
Also, be sure to check below the Coffee Taster's Flavor Wheel used for determining the taste of specialty coffee.
Processing is one of the important ways coffee develops its character. In the natural process, the coffee cherry dries with the fruit still surrounding the seed. Fermentation, variety, climate and origin can help accentuate naturally fruit-forward aromas and flavors; nothing is artificially added to create those tasting notes. In the washed process, most of the fruit is removed before the seed is dried, which often produces a cleaner, brighter and more transparent expression of the coffee itself.
Every coffee below is specialty grade and has its own personality, roast profile and natural tasting notes.
Tasting notes: Sweet almonds and red berries.
This is Josh’s favorite coffee because it has the most complex and sophisticated flavor, even though it is very much on the light side.
Interesting point: Although it is not the highest-rated coffee in our current line on the SCA scale, its carefully balanced blend of prominent Brazilian subregions creates remarkable complexity and an incredible cup of coffee.
EXPLORE BOSSA NOVA →
Tasting notes: Caramel and chocolate.
This is the highest-rated coffee on the SCA scale that we carry at this time. It tends to be the biggest overall winner because of its smoothness and natural sweetness, especially from the Cerrado Mineiro region, together with careful, quality-focused blending.
EXPLORE IPANEMA →
Tasting notes: Brown sugar, chocolate and Brazil nuts.
Our most localized coffee, Samba is a single-origin bean with a smooth, rich taste and is excellent for espresso. It is a dark roast, but not too dark: the roast preserves excellent flavor and quality instead of roasting away the character of the bean. It is the closest coffee in our line to a traditional Brazilian coffee profile.
EXPLORE SAMBA →
Tasting notes: Maple syrup and pecans.
Simply put, it is hard to find a better decaf coffee anywhere. A great decaf needs not only excellent beans, but an excellent roaster and a carefully developed profile. Coffee that has undergone the Swiss Water decaffeination process can offer a smaller roasting window for capturing its best flavor, making precision in the roast especially important.
EXPLORE DECAF →