BRAZIL - Fazenda Dois Irmãos

The Flavour Profile

There's something deeply comforting about a coffee that tastes like dessert in a cup — and that's exactly what you get from our Brazil Fazenda Dois Irmãos. Grown at 1,100–1,200 masl in the Cerrado Mineiro, this Red Catuaí has been naturally processed, meaning the cherry stays wrapped around the bean as it dries, letting its natural sugars slowly soak in. Roasted medium-dark by Nick, the citric brightness this coffee shows at a lighter roast settles right back, making way for silky milk chocolate, rich cacao and a soft dried fruit sweetness.

In the cup, expect a smooth, velvety body with real weight on the tongue — the kind of full, syrupy mouthfeel natural process and a fuller roast are made for.

Drinking it black? Black is where this coffee really shows off — milk chocolate and cacao up front, a gentle dried fruit sweetness lingering after, with barely any acidity to get in the way. Try it as a V60 or cafetière for a rounder, richer cup.

Drinking it with milk? With milk, the chocolate notes deepen even further and the cacao turns almost fudgy — this is a proper afternoon-treat coffee. Superb as an espresso-based drink; the sweetness holds its own beautifully against milk.

This is a single origin coffee, freshly roasted to order by Nick in our roastery, just outside Canterbury — it never sits on a shelf waiting for you. Works brilliantly across every brewing method, and we grind to order too, just let us know how you brew. Buy a kilo and save 10%.

The Little Details

Grown at Fazenda Dois Irmãos in the Cerrado Mineiro region of Brazil, this coffee comes from the Baracat Sanchez family — fourth-generation coffee producers, farming under the guidance of agricultural engineer Maria Gabriela Baracat Sanchez. Grown at 1,100–1,200 metres above sea level, the Red Catuaí variety is naturally processed and graded NY2/3 Scr. 16up.

About the Process

Cherries at Fazenda Dois Irmãos are picked once fully ripe, with careful selection to keep out anything under or over-ripe — quality starts at the very first pick. Once harvested, the cherries are floated and sorted to remove any defective or damaged fruit, so only the best makes it through to processing.

Being naturally processed, the whole cherry is dried intact rather than pulped first — the fruit stays wrapped around the bean the entire time, slowly imparting sugars and body as moisture leaves. The cherries are spread out to dry, turned regularly to dry evenly and prevent mould, a process that typically takes several weeks depending on weather and sun exposure.

Once dried to the right moisture level, the dried cherry is hulled away to reveal the green bean underneath, which is then graded by size and quality.

From a family's fourth generation of hard work in the Cerrado, to a bag on your counter in Canterbury — every cup carries that care with it.