Brazil Cerrado

Cerrado Mineiro was the first Brazilian coffee region to receive a geographic indication: a broad, flat plateau whose distinct dry and wet seasons make it close to ideal for drying coffee. Our producer partner is a family-run farm on this plateau. After mechanical harvesting the cherries are sorted and dried slowly in the sun, on patios and raised beds. The varieties are Brazil's classics, Mundo Novo and Catuaí.

The sweetness of natural processing sits at the centre of the cup: roasted hazelnut, milk chocolate and brown sugar, with low acidity and a soft, round body. A coffee that does not disappear behind milk but turns into a sweet cocoa character with it.

We roast it medium-dark. This profile enlarges the chocolate side of a natural Brazil and makes the coffee equally usable for espresso. Brewed as filter it gives a thick, comfortable cup; as espresso, a dense crema and a long finish.

For its thick body a French press at 1:12 is ideal. For espresso start with 18 g in, 36 g out, 27–30 seconds. Our favourite for milk drinks; see the espresso guide.