Brazilian Medium Roast Coffee Beans

Rather Good Brazilian Coffee, Roasted Rather Well in Yorkshire

Look, we won't pretend we invented coffee, but we have rather excelled at roasting these glorious Brazilian beans. Grown in the misty highlands of Minas Gerais and treated with the sort of care one might afford a particularly promising houseplant, each bag delivers the sort of smooth, chocolatey cup that makes mornings feel intentional instead of merely survivable.

Why Choose Our Brazilian Medium Roast

Splendidly Versatile: Whether you're a pour-over pedant, a French press enthusiast, or an espresso devotee, these beans perform rather brilliantly across all brewing methods. Medium roasted for maximum approachability without sacrificing depth.

Marvellously Balanced Flavour: Expect milk chocolate and hazelnut notes with admirably low acidity. Smooth, well-rounded, and entirely forgiving whether you take it black or with a splash of milk. No unpleasant surprises, just rather good coffee.

Ethically Sourced from Proper Farmers: The Moreira and Alckmin families have been farming coffee for five generations in Southern Minas Gerais. They specialise in specialty arabica rated between 80 and 90 points, which is the sort of attention to detail we rather appreciate.

Artisan Roasted in Small Batches: Roasted fresh in our Yorkshire roastery using traditional methods. No industrial shortcuts, no dubious cost-cutting. Just beans treated with the respect they deserve.

Product Details

Origin: Brazil, Minas Gerais region, specifically Santa Rita do Sapucaí

Variety: Red Catuai arabica

Altitude: 1200 metres above sea level

Process: Natural fermentation

Tasting Notes: Milk chocolate, hazelnut, smooth and well-rounded with low acidity

About Your Farmer: Alexander Menezes Alckmin manages Santo Antonio II farm as part of M and A Coffees, operating over 600 hectares of arabica across the Mantiqueira de Minas region. Their commitment to specialty fermented and natural process coffees means this bag represents genuinely exceptional provenance.

Brewing Suggestions

V60 (2 cups): 13g medium grind coffee, 30g boiled water, stir and rest 30 seconds, then add 160g water over 90 seconds. Total brew time 2 minutes 30 seconds to 2 minutes 45 seconds.

Aeropress (1 serving): 13g medium grind coffee, 30g boiled water stirred in, then 170g water, stir and brew 45 to 60 seconds before extraction. Total time 1 minute 30 seconds to 1 minute 45 seconds.

Cafetiere (3 servings): 40g coarse grind coffee, 96g boiled water stirred, fill to one inch below spout, stir again, place lid on and brew 2 minutes, then press and serve.

Espresso: Shot temperature 93 degrees Celsius. Single shot 12.5g dry yielding 20 to 22g, target 22 to 24 seconds. Double shot 18g dry yielding 34 to 36g, target 23 to 26 seconds.

These beans rather deserve to be enjoyed promptly after opening, so crack on and get brewing before someone else nabs them.