Cerrado Natural

Brazil · Sol Coffee

Medium-darkNatural$15.00

A low-acidity, comforting Brazilian natural. Nutty and chocolatey — a perfect espresso base.

Why this coffee works

Brazilian naturals often bring low acidity, nutty sweetness and dependable espresso structure.

Flavor notes

peanutmilk chocolatecaramelnutty

Variety: Mundo Novo and Catuai
Producer: Cerrado estate partners
Process: Natural
Roast: Medium-dark
Altitude: 1100 m · Plateau
Harvest: May to September

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Acidity

Low

Body

Creamy

Sweetness

Caramelized

Finish

Peanut chocolate

Brew guide

Start with Espresso

Rest 10-28 days off roast

Ratio: 1:2
Grind: Fine
Temp: 93 C
Time: 27-31 sec

Pull slightly longer for a soft chocolate base that takes milk well.

Buying note

Pairing and lot context

Lot: Natural patio-dried lot
Pair with: Milk drinks or peanut cookies
Best window: 10-28 days off roast

Preparation methods

Choose the equipment by the cup you want

Espresso

Dense sweetness, milk drinks and chocolate-forward coffees.

Ratio: 1:2 to 1:2.2
Grind: Fine
Time: 27-32 sec
Water: 91-93 C

Equipment

espresso machine, grinder, tamper, scale

1Grind fresh and distribute evenly before tamping.
2Start with a 1:2 yield, then adjust grind to hit the target time.
3Taste before changing dose; sour cups need finer grind or longer yield.
4Use slightly lower temperature for darker roasts.

Pour-over

Clarity, florals, citrus and clean sweetness.

Ratio: 1:16 to 1:17
Grind: Medium-fine to medium
Time: 2:45-4:00
Water: 92-94 C

Equipment

V60, Kalita, Origami or Chemex, paper filter, kettle, scale

1Rinse the paper filter and preheat the brewer.
2Bloom the coffee with twice its weight in water for 30-45 seconds.
3Pour in slow pulses, keeping the bed level and avoiding dry edges.
4Let the drawdown finish, then swirl the server before tasting.

Origin

Brazil shapes this coffee

Brazilian coffee belt

Cerrado, Mantiqueira and Minas Gerais · -15.78, -47.93

Terrain

Broad plateaus, dry harvest weather and larger estate lots.

Seed context

Brazilian seeds are often selected for sweetness, productivity and density that can support natural or honey processing.

Cup expectation

Expect rounded nuts, chocolate, caramel and lower acidity rather than a sharp fruit profile.

Brew context

Espresso, moka pot, French press and batch brew usually show the most comfort and body.