An intricate natural Brazilian with a sparkling red grape acidity by José & Favio Reis.

This is our first time working with José & Favio Reis. We have been very impressed by the lots we sampled from these innovative producers.

We had been looking for a clean, bright natural lot from Brazil that taught us more about the complex character of Brazilian coffees. We hope this coffee allows you a new and exciting experience that elevates your understanding of Brazilian coffee.

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Producers Notes

Coffee production began at the Rancho Grande Farm in 1933, when Mr. Aneite Reis inherited 5 hectares of crops to start production from. Today, the farm is run by José Carlos Reis and his son Flávio (Fafa) Reis, both son and grandson of Mr. Aneite. The farm for has many cows for dairy and meat production.

The mission of the farm is to responsibly produce coffee of the highest possible quality without neglecting the importance of protecting the environment and the caring for the well-being of its employees. Several employees live on the farm in houses provided with subsidised electricity and food. On the farm they are open to change and trying new techniques and they have invested in several static drying boxes to help improve the quality & profile of the coffee they could produce.

They have been working hard on improving the quality of their coffees for the specialty market and working on all aspects of the production of these lots from the growing, picking and post-harvest treatment.

Production Data

Produced by José & Favio Reis

Region - Tres Pontas, Sul De Minas

Grown at 970 masl

Varietal - Mundo Novo

Harvest - Dec 2021

Process - Natural

Resting Coffee

Carbon dioxide is a result of chemical reactions taking place throughout the roasting process. The gas becomes caught up within the core of the bean and will release over time. When it comes to brewing coffee, carbon dioxide will lead to the formation of carbonic acid, a sharp and unpleasant flavour in the cup.

We recommend ordering whole beans and keeping the coffee sealed in it's bag for a minimum of 14 days before espresso brewing or at least 7 days for filter brewing.