Brazil Sweet Espresso – coffee beans for espresso and moka pot

Why is a roaster the best source of coffee?

Roastains roastery is a small coffee producer, but it is in the small ones that there is strength! We bring our green coffee beans directly to the roaster to roast fresh coffee every day - a guarantee of specialty quality. Most importantly for us are the arabicas you will find in our shop. We know everything about them - where they come from, who grows them, what exact coffee botanicals they come from.

You can drink our coffee in many renowned cafes across Poland, something we are extremely proud of.

Informations about those coffee beans

Facts about Brazil Sweet Espresso

• Origin: Albertina – MG, Minas Gerais, Brazil
• Farm: Sitio Cachoeirinha
• Producer: Clementina da Penha M. Conceicao
• Altitude: 1150 m n.p.m.
• Species: Coffea Arabica
• Varietal: Mundo Novo
• Processing method: dry (natural)
• Year of the harvest: the lastest
• Quality: very good (82,5 cupping points)

Brazil is the land of coffee

The Federal Republic of Brazil, it is hard to write that it lies in the north-eastern part of South America, as it occupies half of this continent. It has access to the Atlantic Ocean at a length of 7491 km. It neighbours Colombia, Peru, Bolivia, Argentina, French Guiana, Guyana, Paraguay, Suriname, Venezuela and Uruguay. In Brazil, the official language is Portuguese. The monetary unit is the Real (BRL) and it is similar in value to 3/4 of a Polish zloty.

Coffee in Brazil is mainly grown in the south-eastern part of the country. The country boasts the first place on the list among all coffee-growing countries, with a production of 3018,000 tonnes of coffee per year - making it the largest coffee producer in the world. Nearly 70% of the coffee produced in the country is Arabica and 30% is Robusta. The botanical varieties of Arabica that are grown in the country are mainly bourbons, but there are also quite a few catuaia crops, as well as acaii. catucai, catiguy, topazio, obata and icatu.

Explore Brazil's Sweet Espresso growing region - Albertina

Minas Gerais is the state that is the largest producer of coffee in Brazil. Minas Gerais, accounts for almost 50% of the country's production. It also happens to be the main source of Brazilian speciality coffee.

The location of the plantations in the south-eastern part of Brazil (Albertina - MG, Minas Gerais) ensures mild temperatures for the coffee farmers, thanks to the presence of a subtropical climate that brings rainy summers and dry light winters, the temperatures on the plantations are usually between 10 and 30 degrees Celsius throughout the year. These conditions allow the bushes to grow safely, stably and fruit at an even level - this has a significant impact on the future taste and quality of the beans.

Brazilian coffee plantation

Amazing views, mountain climate, dedicated people and Brazilian coffees - the Sitio Cachoeirinha plantation in all its glory. The farm, owned by Mrs Clementina, is currently looked after by her son. The young farmer decided to plant his family's land with an arabica variety - mundo novo.

On his land, this coffee variety yields extremely sweet beans, and in addition, the natural processing that this plantation performs on its own emphasises the distinctive vinous flavour of this coffee. This Brazilian arabica is brought to our coffee roastery year after year. For this very reason, we believe that the best Brazilian coffees we roast for coffee machines come from the Sitio Cachoeirinha plantation!

Brazilian coffee grown with respect for the environment

For the grower family, it is important that all work is done with extraordinary respect for the land and the environment. Thanks to this approach, the rich and fertile soils give the coffee subtle nutty notes. The coffee works well as a bean for classic espresso and blends superbly with milk. It is our best-selling coffee. These beans are used by many of the best cafés in Poland.

Brazilian Sweet Espresso coffee - bean processing

The coffee is harvested and then dried in the sun, the dried fruit is separated mechanically from the beans in a dry mill, the residue from the fruit goes back into the ground as compost. This process of processing coffee is called natural (dry, natural method) and is the oldest way of processing coffee. If you are curious about the details, we invite you to read our article on natural processing, from which you will learn even more.