The 30-second version: A pulped-natural medium roast from Fazenda Santa Barbara — smooth cocoa, soft body, low acidity, zero drama. The "no notes needed" everyday coffee: great black, even better with milk. Brew 1:16 at 200°F; French press and espresso are its natural habitats.
What makes this coffee different
Catuai and Mundo Novo from the volcanic-loam highlands of Paraná and São Paulo, pulped natural and sun-dried. Pulped natural is the key: the cherry's fruit flesh dries on the bean, which builds body and soft chocolate character while keeping acidity low. No bright sparkle, no challenging edges — just an elegant, smooth cup with cocoa notes and a quiet finish. This is the coffee for breakfast, for guests, for the afternoon pickup. It won't fight your food, your milk, or your morning.
Match your grind
- Whole Bean — grind fresh per method below.
- Standard — drip machine, pour-over.
- Coarse — French press, cold brew.
- Espresso — the move. Low-acid, heavy-bodied coffees make superb espresso.
Grind targets for whole bean: drip/pour-over = medium (sea salt), French press = coarse (breadcrumbs), espresso = fine (table salt), cold brew = extra coarse (peppercorns).
The recipes
French press — the natural habitat. 1:15 (30g to 450g), Coarse grind, 200°F water, 4 minutes. Heavy, smooth, cocoa-deep. This method and this process (pulped natural loves immersion) were made for each other.
Espresso — the latte foundation. 18g in, 36–40g out, 25–30 seconds. Thick, sweet, low-acid shots with real crema. Pull it slightly longer (1:2.2) for milk drinks — the cocoa holds up beautifully in a 6 oz latte or flat white.
Drip machine — the breakfast table. 1:16, Standard grind, 200°F. Dependable, crowd-pleasing, ready when the toast is. This is the pot you brew when guests are over.
Pour-over — cleaner cocoa. 20g to 320g at 200°F, medium-fine grind. A tidier, slightly brighter take — the cocoa turns more "dark chocolate bar" than "hot cocoa."
Moka pot — the strong option. Espresso grind, fill the basket without tamping, medium heat, pull it the second it starts to gurgle-blonde. Intense, old-school, great with a little hot milk.
The thing most people get wrong: brewing it timid
Because it's smooth and easy, people under-dose it — a timid scoop makes a thin, forgettable cup, and then "smooth" reads as "weak." This coffee wants a full, confident dose. 1:16 is the floor, not the ceiling; for French press go 1:15. Dose it like you mean it.
Dial it in
- Thin or forgettable → more coffee, not finer grind. Dose up first.
- Muddy → coarsen slightly or shorten immersion time.
- With milk and it's disappearing → pull the espresso longer (1:2.2) or dose the drip at 1:15. Low-acid coffees can take the intensity.
- Bitter → your water's too hot or the press sat too long. 200°F, 4 minutes, decant immediately.
Storage
Sealed bag, room temperature, away from light. The pulped-natural body holds up well — this is the most forgiving coffee in our single-origin lineup on the shelf. Still best within 3–4 weeks of opening.
The ritual
The kitchen-table coffee. Brew the press, pour for whoever's around, don't overthink it. Not every cup needs to be an event — this one's the reliable friend.
*Every bag of Brazil Santos helps fund our mission supporting shelter animals — $1 from every order goes to rescue partners.*