Brazil Corrego Das Pedras Espresso 250G

About this lot:

RICH, NUTTY & JAMMY.
​We selected this ‘natural’ Brazil specifically for your trusty espresso grinder. The Topazio varietal naturally delivers a beautifully thick and syrupy body that shines in your morning shot. Expect a decadent, dessert-like base of milk chocolate and hazelnut, perfectly layered with deep, sweet notes of dark cherry and chewy raisin.

About the origin:

Producing coffee since 1908, Fazenda Corrego das Pedras is a deeply historic estate in the South of Minas. After studying business administration, Lucio Chaves Figueiredo returned to the family lands to honor and carry forward the work of his father and grandfather. Today, alongside his wife Maria, Lucio has elevated the 243-hectare farm into a model of modern sustainability.

​Their dedication goes far beyond the coffee fields. Backed by Rainforest Alliance certification, the estate operates on renewable energy and utilizes organomineral fertilizers. Lucio and Maria have actively reforested large tracts of the land with native Atlantic Forest fruit trees, maintaining a conservation sanctuary significantly larger than legally required to protect local wildlife and the vital water springs that feed the farm.

​This specific lot of Topázio showcases the classic, heavy, syrupy sweetness of the South of Minas, but with remarkably enhanced clarity and structure.

​The processing station:

• ​Selective Harvest: To ensure optimal sugar content, the Topázio cherries are carefully hand-picked by local harvesters at peak ripeness.
• ​Sun-Kissed Patio Drying: The whole cherries undergo an initial slow-drying phase on open patios for 7 days. Basking in the sun, the fruit slowly collapses, driving deep sweetness and sensory complexity into the seed.
• ​Controlled Mechanical Finish: To guarantee absolute precision and uniformity, the coffee is then moved to mechanical dryers. It finishes its drying cycle over 4 days at a strictly controlled average temperature of 30°C.
• ​Wood Silo Stabilization: Before hulling, the dried coffee is placed into traditional wooden silos where it rests for 12 days.