FAQS

Specialty coffee beans can only be grown in certain highland regions of the world and require special care at each stage of developement. To be considered speiclaty coffee, they must score 80 points or above on the scale of the Speiclaty Coffee Association. Only certified Q graders (Quality Graders) can determine if they fall in the specialty quality range.

For the cup of coffee you drink to be considered, and taste like specialty coffee, much care must be given to the coffe throughout the entire process. It beings with the planting of the seed, to the harvest, processing, roasting, grinding, and finally the brewing the coffee.

Brazilian coffee is known for its nutty, chocolatey taste, mild acidity, and incredible natural notes of various fruits.

One of the processing methods commonly used in Brazil is the natural process. In this method, ripe coffee cherries are picked and dried with the fruit still surrounding the seed, traditionally on patios or raised drying beds. As the fruit dries, sugars and flavor compounds can contribute to the sweetness and fruit-forward character found in the finished coffee.

Brazil can offer an exceptional combination of rich flavor, natural sweetness, fruit notes and approachable acidity.

Keep coffee sealed, cool and dry, away from direct light and strong odors. For the freshest cup, grind whole beans shortly before brewing.

Different methods highlight different qualities. French Press emphasizes body, pour-over gives a clean cup, AeroPress is flexible and espresso concentrates flavor. Visit our Brewing Methods guide to compare them.

Explore Brewing Methods →

Try Bossa Nova if you enjoy a lighter, fruitier cup; Ipanema for smooth caramel and chocolate notes; Samba for a bolder dark roast; or Decaf Tropicália when you want the flavor without the caffeine.