Brazil

Cerrado, Mantiqueira and Minas Gerais

Brazil / Cerrado, Mantiqueira and Minas Gerais

Mantiqueira Honey

Brazil · Sol Coffee

MediumHoney$18.00

Honey-processed for extra sweetness — brown sugar and hazelnut with a round, smooth body.

Why this coffee works

Honey processing adds tactile sweetness without losing Brazil's rounded nut-and-sugar profile.

Flavor notes

brown sugarhazelnutdried figsmooth

Variety: Yellow Bourbon
Producer: Mantiqueira growers
Process: Honey
Roast: Medium
Altitude: 1200 m · Mountain valley
Harvest: May to September

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Acidity

Soft fruit

Body

Smooth

Sweetness

Brown sugar

Finish

Hazelnut

Brew guide

Start with French press

Rest 6-20 days off roast

Ratio: 1:15
Grind: Coarse
Temp: 93 C
Time: 4:00

Let the fines settle after pressing for a sweeter, cleaner cup.

Buying note

Pairing and lot context

Lot: Honey process lot
Pair with: Banana bread or toasted nuts
Best window: 6-20 days off roast

Preparation methods

Choose the equipment by the cup you want

French press

Heavy body, low acidity and comfort-focused cups.

Ratio: 1:14 to 1:15
Grind: Coarse
Time: 4:00
Water: 92-94 C

Equipment

French press, coarse grinder, timer, spoon

1Add all water at once and make sure the grounds are saturated.
2Steep for four minutes, then break the crust gently.
3Skim foam and floating grounds for a cleaner texture.
4Press slowly and decant immediately to avoid over-extraction.

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.

Batch brew

Repeatable daily brewing and balanced medium roasts.

Ratio: 1:16
Grind: Medium
Time: Machine cycle
Water: 92-94 C

Equipment

automatic brewer, paper filter, scale, medium grinder

1Use a paper filter and a level coffee bed.
2Start at 60 g coffee per liter of water.
3Taste after the full batch is stirred or swirled.
4Adjust grind one step finer for sour cups or coarser for dry cups.

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.