Our newest house espresso, Pedra Redonda:

When cupping this coffee we picked up on a gorgeous combination of roast pecans, dates and a hit of chocolate liqueur thanks to the natural fermentation process. This is exactly the kind of thing we look for in our Brazilian house espresso. 

Selected by Roasted Brown specifically for espresso coffees, this is the produce of José Roberto Vidal Santana on his family farm at the base of the Pedra Redonda peak in Araponga, Brazil. 

José's father began production on the site in 1982 and was a founding member of the Araponga Specialty Coffee Association. The eldest of 17 children and no stranger to hard work, his efforts and focus on coffee growing and production techniques have helped to bring Araponga recognition as one of Brazil's most highly regarded coffee regions. 

Along with the Santana family, the farmlands have been managed and maintained by three generations of the Lopes family. The investment and care taken by this union has produced multiple award winning coffees and many appearances at the Brazilian Cup of Excellence. 

Rich and delicious with a hit of caramel sweetness, this is a cracker of an espresso from a producer with a great reputation. Try it for yourself and see why we've made it our house espresso.

COFFEE INFO

Roasted for: Espresso machines and Moka pots

Taste notes: Roast Pecan, Dates & Chocolate

Producer: José Roberto Vidigal Santana

Varietals: Catuaí, Catucaí

Process: Natural

MASL: 900 - 1400 (Metres Above Sea Level)