{"title":"Brazil","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"category-growing-regions\"\u003e\n\u003ch2\u003eGrowing Regions\u003c\/h2\u003e\n\u003cdiv class=\"categoryextrafield\"\u003e\n\u003cdiv class=\"content\"\u003e\n\u003cp\u003e\u003cstrong\u003eBrazil \u003cspan\u003eCerrado\u003c\/span\u003e\u003c\/strong\u003e: generally considered the lower quality Brazil.Generally less complex than the \u003cspan\u003eMogiana\u003c\/span\u003e and typically about 5 cents cheaper on the marketplace.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrazil Alta \u003cspan\u003eMogiana\u003c\/span\u003e\u003c\/strong\u003e: a little more complexity.When you find a brazil with fruit notes, it’s usually this one.But the average \u003cspan\u003eMogiana\u003c\/span\u003e is nothing special.At the verge of 2\u003cspan\u003end\u003c\/span\u003e cracks you have a fairly flat drip coffee with earthiness in the aftertaste and not a lot of character.At 20 seconds into the 2nds you have a great base to build your espresso blend from.At 50 seconds into the 2\u003cspan\u003end\u003c\/span\u003e cracks, you have French Roast.At 60-70 seconds you have Italian Roast.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2\u003eManual\u003c\/h2\u003e\n\u003cdiv class=\"categoryextrafield\"\u003e\n\u003cdiv class=\"content\"\u003e\n\u003cp\u003eOrganic Brazil is hard to find, and conventional Brazil is hard to trace back to the growers. As a result, Organic Brazil tends to be way overpriced, while conventional Brazil is one of the cheapest coffees on the marketplace.  \u003c\/p\u003e\n\u003cp\u003eBrazil is sold as washed process, pulped natural, and natural.  Typically washed process is the harshest, earthiest, and least complex.  The pulped natural has a softer taste and less acidity. The natural is cleanest tasting and most complex.  Natural and Pulped Natural are typically your best choice for espresso.  All three kinds can be roasted with the same temperature end points and roast profiles -- namely, dark to very dark.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","products":[{"product_id":"brazil-serra-negra","title":"Brazil Serra Negra","description":"\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eFrom the Cerrado region, Boa Vista micro-region of Brazil, Serra Negra estate. Brazil is the world’s leading grower of coffee, and a lot of it is the “cheap” coffee that is used as fillers, blends, and flavored coffees. It is NOT easy to find an organic Brazil. This one is a UTZ certified, organically grown, 3300 feet altitude microlot from farmer Mistuo Nakao. It largely consists of the admired Yellow Bourbon varietal. La Minita discovered it and brought it in. They mentioned in a newsletter that they had found a sweet microlot Brazil that they were excited about, and it sold out the next day. This is an October 2013 arrival. It was obviously grown, processed, and packed with care. Even came in a grain-pro bag to preserve freshness. (When's the last time you saw a Brazil in a grainpro bag?!)\u003c\/span\u003e\u003c\/p\u003e \u003cp\u003eA couple notes about roasting and tasting Brazils. I do like Brazil coffee, but I don't like 99% of the Brazil coffees that I taste. I don't want an overkill on earthiness, bitterness, or acidity. I do want nutty, mildly acidic, mildly complex, caramel, rich flavor of traditional coffee with overall sweetness. This one fits that description. Second note, when you see a \"natural processed\" coffee, you should instantly think, \"light roast!\" but not with Brazil. It's okay to French roast a natural process Brazil, and the minimum roast for it is Full City. Don't treat it gentle like an Ethiopia.\u003c\/p\u003e \u003cp\u003e-Full City roast. (407 degrees) You're out of the first cracks by a good 20 seconds or so. You're not in the 2nd cracks yet, but will be within the next 30 seconds. Think \"8'O'Clock Classic Red Bag\" coffee. It's a solid, decent cup of coffee that you could brew for your family, a church gathering, a cafe, etc, and no one is going to snub it. Maybe no one is going to remember it tomorrow, but in the moment, its a pleasant coffee, and if you really want to tear it apart, you'll find a zingy citrus dark chocolate note in here.\u003c\/p\u003e \u003cp\u003e-Full City + (415 degrees) You are about 15 seconds into the 2nd cracks, but they aren't rolling yet, just scattered pops. Here, a lot more of the flavor comes out, but also a little bitterness. When it is on my tongue, I'm thinking, \"almond dark chocolate bar melting on my tongue\" It has that contrast of sweet, bitter, nutty, maybe even salty. Pretty clean finish, and nothing bad in the aftertaste. Really nice mouthfeel, smooth thick body. I like this better than Full City. The slight bitterness might be a turnoff to some, but I find it mild enough that it adds to the experience.\u003c\/p\u003e \u003cp\u003e-Viennese (430 degrees) We are now maybe 15 seconds into rolling 2nds. As coffee it is starting to lose it's caramel sweetness and pick up smokiness. Still a nice cup, and works with a drop of cream as well. As espresso, it has nice nutty undertones and complements a blend (pair it with something sweet, maybe a washed african and a peru), but is bitter on its own as a single origin.\u003c\/p\u003e \u003cp\u003e-French (444 degrees) 40 to 60 seconds into the rolling 2nds. Here as drip coffee, it's a smoky nutty French Roast. Nothing special, but not disappointing in any way. As espresso, it has a nice smoky, full taste with caramel undertones. The flavor encompasses your whole mouth in a powerful but pleasing way. The aftertaste is slightly bitter. It could be toned down by blending it with another South American along with a small amount of African.\u003c\/p\u003e \u003cp\u003eFor espresso, use it anywhere from 40%-70% in your espresso blend.\u003c\/p\u003e \u003cp\u003eAs a coffee blend, try putting this with a natural Ethiopia light roast. The Ethiopia accentuates the sweetness of the coffee, and the Brazil lends its rich body and classic taste. \u003c\/p\u003e \u003cp\u003eAs a single origin coffee, start at Full City +, but if you're a dark roast fan, nothing wrong with taking this into French Roast territory. \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630888124504,"sku":null,"price":4.55,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_57db3735-c619-404d-9ef7-7edbfb03b324.jpg?v=1738611861"},{"product_id":"brazil-daterra-monte-cristo","title":"Brazil Daterra Monte Cristo","description":"\u003cp\u003eThis coffee is imported by the ELAN group, which is dedicated to finding and supporting sustainable, organic, fair trade coffee. This Brazil is also Rainforest Alliance certified, which is a nice thing to see on a Brazil coffee, as this ensures they are not depleting forests for coffee plantations.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Daterra Brazil coffee has been consistently well-received\u003c\/span\u003e\u003cspan\u003e in the Cup of \u003c\/span\u003e\u003cspan\u003eExcellence competition. Within the Daterra branding are 88 mini-farms. Monte Cristo is one of those mini farms, and produces natural-process beans in the Alto Mogiana region. This is the 2015 crop and comes packed in a grain-pro bag for ultimate freshness, and this is the 2nd year in a row that we have bought the beans grown on Monte Cristo.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eI daresay this is the best cup of brewed coffee I've ever had from Brazil. It's also the most expensive Brazil I've ever stocked, but that's the way it works. This coffee has a nice clean and consistent taste without earthiness or bitterness often found in cheaper Brazils. In addition, it has slight dark red berry and definite chocolate in the cupping profile. I'm roasting it to a bean temp of 421 (just barely into the true 2nd cracks) to brew it as coffee, and a bean temp of 433 ( (about 40 seconds into the 2nd cracks, right as its starting to get violent and become \"rolling 2nds\") to use as an espresso base. It creates an awesome depth and flavor and sweetness to your espresso blend. You can also brew it as coffee at this dark roast level if you enjoy sweet French Roasts.\u003c\/p\u003e\n\u003cp\u003eCoffee Specifications:\u003c\/p\u003e\n\u003cp\u003eVariety: Typica, Bourbon\u003c\/p\u003e\n\u003cp\u003eAltitude: 3,000-3,900 feet\u003c\/p\u003e\n\u003cp\u003eHarvest: August – September\u003c\/p\u003e\n\u003cp\u003eCertifications: Organic, Rainforest Alliance\u003c\/p\u003e\n\u003cp\u003eCoffee Characteristics:\u003c\/p\u003e\n\u003cp\u003eQuality: chocolatey, crema, dark red berry notes, floral sweet hazelnut finish\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eA couple notes about roasting and tasting Brazils. I do like Brazil coffee, but I don't like 99% of the Brazil coffees that I taste. I don't want an overkill on earthiness, bitterness, or acidity. I do want nutty, mildly acidic, mildly complex, caramel, rich flavor of traditional coffee with overall sweetness. This one fits that description. Second note, when you see a \"natural processed\" coffee, you should instantly think, \"light roast!\" but not with Brazil. It's okay to French roast a natural process Brazil, and the minimum roast for it is Full City. Don't treat it gentle like you would an Ethiopian.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630888648792,"sku":null,"price":4.75,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_3ef14a63-8607-4b6a-a66e-d6dd6a0a0926.jpg?v=1738611853"},{"product_id":"brazil-machado-estate","title":"Brazil Esperanca Estate","description":"\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eBrazil coffee first and foremost shines as espresso. If you have an aeropress or espresso machine, Brazil should be one of the coffees you keep around. But not all Brazils are equal, and the nicer Brazils are also enjoyable as drip coffee or as part of a coffee blend. This Brazil comes from a single estate in the Minas Gerais region, which is a bit north of the common Mogiana and Cerrado regions. It has a softer, less harsh presence in coffee blends, offering some notes of cherry and milk chocolate and brown sugar to your espresso or coffee blends, along with a full body, and not as much earthy character as the cheaper Brazils. It still has a definite Brazil coffee character, you'll note it in the aftertaste, that flavor you just don't pick up from other origins -- but it's not as harsh and earthy and thin as the cheaper Brazilian coffees. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eThis is a natural-processed coffee which gives it more complexity, but you don't roast it like a natural process -- you still crank it up and take it medium to dark. It is all the Red Catuai varietal grown at 3700 feet altitude, and it is all from the Esperanca Estate, grown on a family farm with 50 years of experience and loads of passion and knowledge. The farmer's name is Deyvid Oliveira and his whole family works on the farm, with hands on care to grow and process on-site the best coffee they possibly can. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eI still suggest that Brazil is best suited as an espresso base. Try it 15 seconds into the 2nd cracks, and use it in your espresso blend anywhere from 40% to 80%, adding a little African and Indonesian for the remainder of your blend. But if you like that distinct taste of a Brazilian coffee, this is one you can drink, either as a single origin or in a blend. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS arrival: November 2023\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630891335768,"sku":null,"price":6.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20231122_204236856.jpg?v=1738611820"},{"product_id":"brazil-chapadao-de-ferro","title":"Brazil Chapadao de Ferro","description":"\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eThis 2015 Cup of Excellence winner (well...19th place), is grown by the \u003cspan\u003eDelarisse family. The Cup of Excellence judges evaluated it as coffee. I would argue that coffee is not even this bean's strong point. Evaluate it as espresso, and be blown away. This coffee arrived in the USA in April 2015 and will most likely be our best Brazil of 2015. We bought it a couple months ago and have been eagerly awaiting its arrival. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e \u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eCoffee Review evaluated it as espresso 5 years ago \u003ca href=\"http:\/\/www.coffeereview.com\/review\/brasil-fazenda-chapadao-de-ferro-espresso\/\" target=\"_blank\"\u003ehttp:\/\/www.coffeereview.com\/review\/brasil-fazenda-chapadao-de-ferro-espresso\/\u003c\/a\u003e and they rated it a 90. It's presumably even better than a 90 this year. \u003c\/span\u003e\u003c\/p\u003e \u003cp\u003eThis is a natural-processed Brazil which is my preference for espresso (although pulped-natural can be every bit as good or better). What surprised me is how good of espresso it makes at a medium roast level. Usually I take espresso well into the 2nd cracks -- and you can -- but it absolutely shines just barely into the 2nd cracks. (for us, 2nd cracks started around 417 degrees and we dumped it at 421 -- roughly 20 seconds after the first audible sounds of the 2nd cracks) This is compared to say, 440 degrees for most of our Brazil espresso.\u003c\/p\u003e \u003cp\u003eAt this medium roast level, evaluated as espresso, we taste subtle floral notes (so unusual to taste subtle jasmine in an espresso, but wonderful!), dates, figs, chocolate. We enjoyed the sweetness of the shot with only mild bitterness. The mouthfeel of creaminess (buttermilk!) was also unexpected but fantastic. \u003c\/p\u003e \u003cp\u003eAt our typical French Roast, evaluated as espresso, we still taste the dates and figs with a more intense chocolate and a more powered bitterness. The creamy mouthfeel remains, although subdued slightly. It is still fantastic espresso but lacks the complexity and clarity of the medium roast. We would probably add a small percentage of other coffees to round it out, at this roast level.\u003c\/p\u003e \u003cp\u003eWe haven't spent much time brewing it as coffee. We tried a few basic french presses and a drip brew, and we didn't find anything that wowed us, although the fact that it won at COE makes me think you could tweak it and find something good here. I'm guessing this will be a fantastic Aeropress coffee, but we haven't attempted that yet. A solid Brazil like this always makes a nice base for a breakfast blend with say, a Central American and dark Indonesian. \u003c\/p\u003e \u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eThis is not an organic certified coffee, but it is traceable back to the particular farm, and that farm is sustainable and uses traditional organic growing methods. \u003c\/span\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630891630680,"sku":null,"price":4.48,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_5e060e66-73c3-4675-9e33-b8dcad9eddc0.jpg?v=1738611814"},{"product_id":"brazil-fazenda-recreio","title":"Brazil Honey Minas Gerais","description":"\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eBrazil coffee first and foremost shines as espresso. If you have an aeropress or espresso machine, Brazil should be one of the coffees you keep around, and since this is a honey-process Brazil, the crema it produces as espresso is unmached! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003e This Brazil comes from a single estate (\u003cspan data-mce-fragment=\"1\"\u003eFazenda Serrado)\u003c\/span\u003e in the Minas Gerais region. It has a softer, less harsh presence in coffee blends, offering some notes of toffee, caramel, and milk chocolate, along with a full body, and not as much earthy character as the cheaper Brazils (although it still does have some earthiness to it). I like it roasted much lighter than other Brazils - not even to the second cracks (maybe 40 seconds shy of the 2nd cracks) for coffee.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eI much prefer it as espresso than as coffee. It is all the Yellow Bourbon varietal grown at 3600 feet altitude.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival March 2022\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630893531224,"sku":null,"price":5.65,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20210424_233118483.jpg?v=1738611776"},{"product_id":"brazil-vanilla-19","title":"Brazil Vanilla 19+","description":"\u003cp\u003eBrazil is the world’s leading grower of coffee, and a lot of it is “cheap” coffee that is used as fillers, blends, and flavored coffees. But these are unusually large 19+ screensize beans (it's only a millimeter bigger then the 17\/18 screensize, but every millimeter counts!) and they have really smooth sweet flavor, almost a vanilla and nutty taste that's really decent as espresso and coffee both. It is a blend of coffee beans that are sorted out from a variety of farms and regions to create a consistent taste profile. It's a natural process Brazil which makes it great for espresso blends, and it has a less earthy\/dirty taste then most Brazilian beans. It's definitely a step up from your average Brazil, but doesn't cost much of a premium. \u003c\/p\u003e \u003cp\u003eFor espresso, try taking it 10-20 seconds into the 2nd cracks -- just enough to get a spotty oil. Use it anywhere from 40%-100% in your espresso blend. You can take it as far as 40 seconds into 2nd cracks for a stronger espresso in flavored latte beverages but it starts to get more bitter the darker you go.\u003c\/p\u003e \u003cp\u003eAs a coffee, again you can take it 10-20 seconds into the 2nd cracks. On the lighter end, you get more of that vanilla smoothness and none of the harshness you might expect from a Brazil. If you want it on the darker side -- maybe 30 seconds of 2nd cracks -- then it gets that edge to it that reminds you of a Brazil and gives your blend some nuttiness and boldness. \u003c\/p\u003e \u003cp\u003eUS Arrival March 2017\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630895530072,"sku":null,"price":3.6,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/683.jpg?v=1738611741"},{"product_id":"brazil-gerezim","title":"Brazil Gerezim","description":"\u003cp\u003eThis natural processed microlot from Brazil makes a stupendous shot of espresso. We roast it about 30 seconds into the 2nd cracks (not as dark as our normal Brazil espresso roast) and end up with a shot of espresso that is soft and creamy with lots of crema. When made as espresso, it has a chocolate and slight cascara (coffee fruit) taste, but no bitterness and very sweet. You could drink 10 of these if you weren't careful. \u003c\/p\u003e \u003cp\u003eThis Brazil came from one particular organic farm and is all from the same varietal of coffee bush. It's the Yellow Catuai variety grown on the Gerezim Estate. (It is very uncommon to be able to get that much information and have an unblended coffee coming from Brazil). Originally we were only able to get 2 bags of it and were selfish and didn't sell any of it green. But then we got lucky and were offered more, and immediately snatched it up so that everyone can enjoy this Brazil.\u003c\/p\u003e \u003cp\u003eUS Arrival February 2017\u003c\/p\u003e \u003cp\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630897135704,"sku":null,"price":4.65,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/608.jpg?v=1738611729"},{"product_id":"brazil-sitio-jacutinga","title":"Brazil Sitio Jacutinga","description":"\u003cp\u003eThis natural processed microlot from Brazil makes a fantastic shot of espresso. We roast it 15-20 seconds into the 2nd cracks (not as dark as our normal Brazil espresso roast) and end up with a shot of espresso that is chocolatly and creamy with tons of crema. When made as espresso, it has a rich, thick mouthfeel and orange sweetness, but no bitterness. You could drink 10 of these if you weren't careful. \u003c\/p\u003e \u003cp\u003eAs coffee, we roasted in to the verge of second cracks and it was one of the most drinkable Brazilian coffees we've ever tasted. It had a full body, a similar orange sweetness to the espresso and had some chocolate or toffee. If you're looking for a single estate, single varietal bean for coffee or espresso look no further -- this is a phenomenal choice. \u003c\/p\u003e \u003cp\u003eThis Brazil came from one particular farm and is all from the same varietal of coffee bush; Yellow Bourbon. It is very uncommon to be able to get that much information and have an unblended coffee coming from Brazil. At almost a mile above sea level this coffee is processed by two brothers and their families in the south-east of Brazil. They dry it under the sun on long patios. This is a mircolot so there wasn't much of it to begin with and it's extremely fresh right now. We got lucky and grabbed it so that our customers can enjoy this wonderful Brazil.\u003c\/p\u003e \u003cp\u003eUS Arrival: January 2018\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630899920984,"sku":null,"price":4.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/751.jpg?v=1738611702"},{"product_id":"brazil-sitio-colina","title":"Brazil Sitio Colina","description":"\u003cp\u003eThis natural processed microlot from Brazil makes a fantastic shot of espresso.  We roast it 15-20 seconds into the 2nd cracks (not as dark as our normal Brazil espresso roast) and end up with a shot of espresso that is chocolatly and creamy with tons of crema.  When made as espresso, it has a rich, thick mouthfeel and grapefruit sweetness, but no bitterness.  You could drink 10 of these if you weren't careful. \u003c\/p\u003e\n\u003cp\u003eAs coffee, we roasted it to the verge of second cracks and it was a very drinkable Brazilian coffee. It had a medium body, a similar grapefruit sweetness to the espresso and had some chocolate or toffee undertones. If you're looking for an affordable single estate bean for coffee or espresso look no further -- this is a phenomenal choice. \u003c\/p\u003e\n\u003cp\u003eThis Brazil came from one particular farm and is the two varietals they grow; Yellow Catuai and Yellow Caturra.  They blended the two varietals this year because it tasted nicer than each coffee individually. It is very uncommon to be able to get that much information and traceability from a coffee coming from Brazil.  At almost a mile above sea level this coffee is processed by Arari Bernardes, his wife Sandra and their two sons; Marco and Pedro in the south-east of Brazil.  They dry it under the sun on long patios. This is a mircolot so there wasn't much of it to begin with and it's extremely fresh right now. We got lucky and grabbed it so that our customers can enjoy this wonderful Brazil.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: January 2019\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19894254567512,"sku":null,"price":3.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/935_337757b4-6fd7-4650-8607-d36bf384ba8d.jpg?v=1738611664"},{"product_id":"brazil-sitio-mortadella","title":"Brazil Sitio Mortadella","description":"\u003cp\u003eThis natural processed microlot from Brazil makes a fantastic shot of espresso.  We roast it 15-20 seconds into the 2nd cracks (not as dark as our normal Brazil espresso roast) and end up with a shot of espresso that is chocolatly and creamy with tons of crema.  When made as espresso, it has a rich, thick mouthfeel and grapefruit sweetness, but no bitterness.  You could drink 10 of these if you weren't careful. \u003c\/p\u003e\n\u003cp\u003eAs coffee, we roasted it to the verge of second cracks and it was a very drinkable Brazilian coffee. It had a medium body, a similar grapefruit sweetness to the espresso and had some chocolate or toffee undertones. If you're looking for an affordable single estate bean for coffee or espresso look no further -- this is a phenomenal choice. \u003c\/p\u003e\n\u003cp\u003eThis Brazil came from one particular farm and is the two varietals they grow; Yellow Catuai and Yellow Caturra.  They blended the two varietals this year because it tasted nicer than each coffee individually. It is very uncommon to be able to get that much information and traceability from a coffee coming from Brazil.  At almost a mile above sea level this coffee is processed by Arari Bernardes, his wife Sandra and their two sons; Marco and Pedro in the south-east of Brazil.  They dry it under the sun on long patios. This is a mircolot so there wasn't much of it to begin with and it's extremely fresh right now. We got lucky and grabbed it so that our customers can enjoy this wonderful Brazil.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: January 2019\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19894255911000,"sku":null,"price":3.95,"currency_code":"USD","in_stock":false}]},{"product_id":"brazil-sitio-barra-grande","title":"Brazil Sitio Barra Grande","description":"\u003cp\u003eThis natural processed microlot from Brazil makes a fantastic shot of espresso.  We roast it 15-20 seconds into the 2nd cracks (not as dark as our normal Brazil espresso roast) and end up with a shot of espresso that is chocolatly and creamy with tons of crema.  When made as espresso, it has a rich, thick mouthfeel with caramel, chocolate covered peanuts, and a hint of plum.   Sweetness, but no bitterness.  You could drink 10 of these if you weren't careful. \u003c\/p\u003e\n\u003cp\u003eAs coffee, we roasted it to the verge of second cracks and it was a very drinkable Brazilian coffee. It had a medium body, nutty undertones, chocolate notes, and low acidity. I don't personally care for Brazil coffee, but blended with some Colombia or Guatemala, it would be pretty nice. If you're looking for an affordable single estate bean for coffee or espresso, this is an inexpensive option to consider. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis Brazil came from one particular farm (Barra Grande) in a community referred to as \u003cspan\u003eAlto Barreiro.\u003c\/span\u003e They grow two varietals; Yellow Catuai and Mundo Novo. They blended the two together this year because it tasted nicer than each coffee individually. It is very uncommon to be able to get that much information and traceability from a coffee coming from Brazil. It is a fully natural processed coffee. They dry it under the sun on long patios. This is a mircolot so there wasn't much of it to begin with and it's extremely fresh right now. We got lucky and grabbed it so that our customers can enjoy this wonderful Brazil.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: January 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":32303213248600,"sku":null,"price":6.81,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_20200525_141242.jpg?v=1738611549"},{"product_id":"brazil-forca-cafe","title":"Brazil Forca Cafe","description":"\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eThis Brazil comes from a single estate in the Matas de Minas region, which is close to Mogiana in the state of Sao Paulo. It holds its own as drip coffee and has a softer, less harsh presence in coffee blends as well, offering some notes of cherry and milk chocolate and caramel. I like it better as drip coffee than as espresso, but either way the coffee comes out clean with hints of fruit and caramel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eIt won 3rd place in the Brazil Cup of Excellence which puts it at a bit of a premium over your average Brazil! The farmer is Deivision Welques Pereira of the Fazenda Jatova Estate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eThis is a natural-processed coffee which gives it more complexity, but you don't roast it like a natural process -- you still crank it up and take it medium to dark. The importer who bought it at auction noted watermelon, blueberry, and dark chocolate in their notes. I like it and bought it off of them, but I'm not getting any watermelon or blueberry. But maybe if you roast it lighter you'll taste those flavors in it. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBut I take it 15 seconds into the 2nd cracks, and use it in my espresso blend anywhere from 40% to 80%, adding a little African and Indonesian for the remainder. But if you like that distinct taste of a Brazilian coffee, this is one you can drink, either as a single origin or in a blend.\u003c\/p\u003e\n\u003cp\u003eUS Arrival April 2023\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":33125120082008,"sku":null,"price":4.46,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_20200706_134422.jpg?v=1738611503"},{"product_id":"brazil-forca-cafe-1","title":"Brazil Forca Cafe","description":"\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eThis Brazil comes from a single estate in the Mar de Minas region, which is close to Mogiana in the state of Sao Paulo. It has a softer, less harsh presence in coffee blends, offering some notes of cherry and milk chocolate and caramel to your espresso or coffee blends, along with a full body. I prefer it as drip coffee, but you can also drink it as espresso, where it comes out with chocolate and peanut notes. Either way it does have some earthy notes, but that's pretty common with Brazil. Either you like Brazilian coffees or you don't. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eIt won 9th place in the Brazil Cup of Excellence which puts it at a bit of a premium over your average Brazil! The farmer is Elaine Vieira Lemos Ferreira. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eThis is a natural-processed coffee which gives it more complexity, but you don't roast it like a natural process -- you still crank it up and take it medium to dark. The importer who bought it at auction noted hazelnut, cherry, and dark chocolate in their notes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBut I take it 15 seconds into the 2nd cracks, and use it in my espresso blend anywhere from 40% to 80%, adding a little African and Indonesian for the remainder. But if you like that distinct taste of a Brazilian coffee, this is one you can drink, either as a single origin or in a blend.\u003c\/p\u003e\n\u003cp\u003eUS Arrival January 2020\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":33125148131416,"sku":null,"price":4.12,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_20200706_202334_1.jpg?v=1738611501"},{"product_id":"brazil-minas-gerais","title":"Brazil Minas Gerais","description":"\u003cp\u003eThis natural processed coffee from Brazil makes a fantastic shot of espresso.  We roast it 15-20 seconds into the 2nd cracks (not as dark as our normal Brazil espresso roast) and end up with a shot of espresso that is chocolatey and creamy with tons of crema.  When made as espresso, it has a rich, thick mouthfeel with caramel, chocolate covered peanuts, and a hint of fruit.   Sweetness, but no bitterness.  You could drink 10 of these if you weren't careful. \u003c\/p\u003e\n\u003cp\u003eAs coffee, we roasted it to the verge of second cracks and it was a very drinkable Brazilian coffee. It had a medium body, brown sugar and nutty undertones, chocolate notes, and low acidity. I don't personally care for Brazil coffee, but blended with some Colombia or Guatemala, it would be pretty nice.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis Brazil is from a single farm (Sitio) in the Minas Gerais region\u003cspan\u003e.\u003c\/span\u003e It is a fully natural processed coffee. They dry it under the sun on long patios. This is one of the first nice Brazils to come in for the season, and it doesn't disappoint.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUSA Arrival: December 2024\u003c\/span\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":33479824965720,"sku":null,"price":6.69,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20201105_211456454.jpg?v=1738611479"},{"product_id":"brazil-sitio-posses","title":"Brazil Sitio Posses","description":"\u003cp\u003eThis natural processed microlot from Brazil makes a fantastic shot of espresso.  We roast it 15-20 seconds into the 2nd cracks (not as dark as our normal Brazil espresso roast) and end up with a shot of espresso that is chocolatey and creamy with tons of crema.  When made as espresso, it has a rich, thick mouthfeel with caramel, vanilla, bright fruit, slight nuttiness. Sweetness, but no bitterness.  You could drink 10 of these if you weren't careful. \u003c\/p\u003e\n\u003cp\u003eAs coffee, we roasted it to the verge of second cracks and it was a very drinkable Brazilian coffee. It had a medium body, nutty undertones, chocolate notes, and low acidity. I don't personally care for Brazil coffee, but blended with some Colombia or Guatemala, it would be pretty nice. If you're looking for an affordable single estate bean for coffee or espresso, this is an inexpensive option to consider. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis Brazil came from one particular farm (Sitio Posses) in the Minas Gerais region\u003cspan\u003e.\u003c\/span\u003e This is a single varietal Yellow Catuai bean.  It is a fully natural processed coffee. They dry it under the sun on long patios. This is a mircolot so there wasn't much of it to begin with and it's extremely fresh right now. This is the third year in a row that we've bought the harvest from this farm, and it is even better this year than last year. \u003c\/p\u003e\n\u003cp\u003eUS Arrival: January 2023\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":33650591826008,"sku":null,"price":4.66,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20210107_215743618.jpg?v=1738611467"},{"product_id":"decaf-brazil-mc-process","title":"Decaf Brazil (MC Process)","description":"\u003cp\u003eBrazil is my go-to coffee for building an espresso, and it is also one of the least expensive beans on the market. For espresso, I roast it 30 seconds into the second cracks, 424 degrees on our roaster.You get good crema, some smoky chocolate, nice aftertaste. It's not going to win any awards, but if you're drinking decaf espresso, you're probably making a latte anyway, and it's absolutely good enough to make an excellent latte.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThere's a pretty severe decaf coffee shortage in the world right now, so we're just getting what we can and making it work!\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":39839739052120,"sku":null,"price":7.35,"currency_code":"USD","in_stock":false}]},{"product_id":"brazil-minas-gerais-araponga","title":"Brazil Minas Gerais","description":"\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eBrazil coffee first and foremost shines as espresso. If you have an aeropress or espresso machine, Brazil should be one of the coffees you keep around, and since this is a single-farmer, single-varietal, natural process bean, it is fruity, clean, sweet, and delcious!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003e This Brazil comes from a single farmer in the Minas Gerais region grown by Jose Ribeiro. It is Yellow Catui varietal. The village is known as Araponga.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eAs espresso we are getting bing cherry, tropical fruit, plum, and cocoa at a medium roast level\u003c\/span\u003e\u003cspan style=\"line-height: 1.5em;\"\u003e.  I like it roasted right around 15-20 seconds into 2nd cracks for espresso.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival August 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":39875753705560,"sku":null,"price":4.96,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20240827_195732249.jpg?v=1740675311"},{"product_id":"brazil-macauba-estate","title":"Brazil Juquinha Estate","description":"\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eBrazil coffee first and foremost shines as espresso. If you have an aeropress or espresso machine, Brazil should be one of the coffees you keep around. But not all Brazils are equal, and the nicer Brazils are also enjoyable as drip coffee or as part of a coffee blend. This Brazil comes from a single estate in the Mantiqueira de Minas region, which is a bit north of the common Mogiana and Cerrado regions. It has a softer, less harsh presence in coffee blends, offering some notes of chocolate and hazelnuts to your espresso or coffee blends, along with a full body, and not the earthy character that the cheaper Brazils inherently have. It still has a definite Brazil coffee character, you'll note it in the aroma -- but it's absolutely a coffee that you can drink straight. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eThis is a natural-processed coffee which gives it more complexity, but you don't roast it like a natural process -- you still crank it up and take it medium to dark. It is all the Yellow Catucai varietal grown at 3600 feet altitude, and it is all from the Juquinha Estate. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eTry it 15 seconds into the 2nd cracks. I'm tasting burnt chocolate chip cookie in the coffee, and I'm tasting chocolate and cashews in the espresso.  You can take it a little bit lighter if you're drinking it as coffee.  \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS arrival: January 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":47296655589663,"sku":null,"price":6.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20250124_171521957.jpg?v=1740675161"},{"product_id":"brazil-cerrado-single-estate","title":"Brazil Cerrado Single Estate","description":"\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eThe Cerrado region of Brazil is often characterized with chocolate and nutty flavor, and this one is extremely chocolatey. Particularly well suited to be used as coffee (as opposed to Espresso) this single-estate Brazil was grown by Ricardo Vagne Ignotti on his farm which is called Chapadao de Ferro. He does all the picking by hand and processes the coffee on site in order to bring a higher quality Brazilian coffee to market. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003e\u003c\/span\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eIt still has a definite Brazil coffee character, you'll note it in the aftertaste, that flavor you just don't pick up from other origins -- but the dark chocolate flavor is unmistakable. We like it about\u003c\/span\u003e 15 seconds into the 2nd cracks, but you can go lighter than this to pick up slight cooked fruit\/berry notes.\u003c\/p\u003e\n\u003cp\u003eUS arrival: February 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":48123496104223,"sku":null,"price":5.2,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20240404_003950483.jpg?v=1738611255"},{"product_id":"brazil-espresso-b56","title":"Brazil Espresso B56","description":"\u003cp\u003eBrazil is the world’s leading grower of coffee, and a lot of it is “cheap” coffee that is used as fillers, blends, and flavored coffees. But it is particularly nice as an espresso base, so we have this blend of both washed and natural Brazils that you can roast together and either use as straight espresso or use it as a majority base for your espresso.  they are large 16+ beans from Cerrado and have really smooth sweet flavor, almost a vanilla and nutty taste that's really decent as espresso. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFor espresso, try taking it 10-20 seconds into the 2nd cracks -- just enough to get a spotty oil. Use it anywhere from 40%-100% in your espresso blend. You can take it as far as 40 seconds into 2nd cracks for a stronger espresso in flavored latte beverages but it starts to get more bitter the darker you go.\u003c\/p\u003e\n\u003cp\u003eUS Arrival April 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":48734552064287,"sku":null,"price":3.6,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/20240722_114851.jpg?v=1740674991"},{"product_id":"brazil-elephant-bean","title":"Brazil Elephant Bean","description":"\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eThis variety of coffee is called Maragogype and nicknamed the Elephant Bean because it is the largest known coffee bean varietal and looks wrinkled. While they are always a novelty to see, these giant beans only taste special when grown in very specific conditions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eI didn't have high hopes for this one, but it's one of the best tasting Brazilian coffees I've ever come across. In medium roasts your have floral, peach, and sugar notes with a clean finish. Once you take it into the second cracks it's great espresso, with some of the floral complexity coming through beneath the bitter chocolate of the espresso. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eIt was grown on a single estate in Minas Gerais. The farm is Sitio Monte Santo. (Sitio just means farm). \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eThis is a natural-processed coffee which gives it more complexity, but you don't roast it like a natural process -- you still crank it up and take it medium to dark. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eUS arrival: January 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":50548167934239,"sku":null,"price":7.25,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20250124_171508769.jpg?v=1740674611"},{"product_id":"brazil-anaerobic-natural","title":"Brazil Anaerobic Natural","description":"\u003cp\u003e\u003cspan\u003eSo even though there are readily available washed and natural Brazilian coffees on the market, the natural processes aren't a true sundried natural -- not like an Ethiopian natural. You still roast them medium to dark and they aren't fruity. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e But this Brazil is an actual sundried Brazil, and is a natural process by all definitions. And then on top of that it has undergone a short anaerobic process and been vacuum sealed in small bags at the mill to preserve fresheness. This is a microlot from the Santo Antonio farm, single varietal Yellow Catucai type, Sundried, and Anaerobic process. Honestly, no one in Brazil is doing this, and they probably should be.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIt makes it one of the most interesting tasting Brazilian coffees we've ever had. Roast it light, like a natural process coffee. Something like a natural Costa Rica or Natural Honduras is good, maybe 30 seconds out of the 1st cracks, but not even half way to the 2nd cracks. Err on the light side. We particularly enjoy it as espresso where it is wild with notes of cherry, pecan, chocolate, vanilla; and in filter brews as coffee you get chocolate, spice, cherry, and sweetness but yet it still maintains that aroma of a Brazilian coffee and doesn't lose its origin roots of being a little musky and earthy.\u003c\/p\u003e\n\u003cp\u003eThis is the only anaerobic natural processed Brazilian coffee I've seen on the marketplace, but it is a success, particularly for espresso fans.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival May 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":50929452613919,"sku":null,"price":7.9,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20250519_225843077.jpg?v=1748484081"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/collections\/brazil.jpg?v=1647829812","url":"https:\/\/happymugcoffee.mom\/collections\/brazil.oembed","provider":"Happy Mug","version":"1.0","type":"link"}