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Paubrasil
Hazelnut, chocolate malt, dried cherry
$17.40 - $46.00
Expression
Tasting Notes
Hazelnut, chocolate malt, dried cherry
Acidity
Mellow Bright
Sweetness
Subtle Pronounced
Body
Light Full
Origin
Country
Brazil
Region
Minas Gerais
Producer
Cerrado Coffee Growers Federation
Farm
Cerrado Mineiro Designation of Origin Accredited Farms
Craft
Variety
Catuai
Process
Natural
Elevation
900-1250 meters
Certifications
Cerrado Mineiro Designation of Origin
Expression
Origin
Craft
Tasting Notes
Hazelnut, chocolate malt, dried cherry
Acidity
Mellow Bright
Sweetness
Subtle Pronounced
Body
Light Full
Country
Brazil
Region
Minas Gerais
Producer
Cerrado Coffee Growers Federation
Farm
Cerrado Mineiro Designation of Origin Accredited Farms
Variety
Catuai
Process
Natural
Elevation
900-1250 meters
Certifications
Cerrado Mineiro Designation of Origin
Five years on our menu, still the anchor
Hazelnut, chocolate malt, dried cherry. This is our longest-running Brazilian for a reason: full-bodied, low-acid coffee that delivers the same rich chocolate-nut sweetness year after year.
We first brought this coffee on in 2021 and it's earned its spot through sheer consistency. The natural process builds a creamy, almost syrupy mouthfeel that translates across every method, from espresso to V60 to French press. If you want a coffee that performs without without much fuss, this is it.
What a Designation of Origin actually guarantees
Brazilian coffee has faced real pressure in recent years. Drought, unseasonal frost, and shifting growing conditions have tested producers across the country. Cerrado Mineiro's response is infrastructure: Brazil's first Designation of Origin for coffee, established in 2013, backed by nine cooperatives and 4,500 member farmers organized under the Cerrado Coffee Growers Federation.
The certification sets an 80+ point specialty floor, requires verified growing conditions, and makes every container QR-traceable to contributing farms. That quality floor is set at the origin, not just at our roastery. It's how we've kept this coffee on our menu for five years despite conditions that have disrupted supply chains across the rest of the country.
Where Paubrasil's sweetness actually comes from
The Cerrado's dry season doesn't solve every challenge Brazilian producers face, but it does solve the biggest one for natural processing. Reliably dry winters from May through September create ideal conditions for sun-drying whole cherries on concrete patios, avoiding the humidity problems that compromise naturals elsewhere.
The cherries begin concentrating sugars while still on the tree before harvest. It's a distinctly Brazilian technique, and it's where that rich sweetness and full body actually originate. Fifteen to twenty-five days of careful patio drying locks in that smooth, lingering finish.
Brewing Guides
Brew Paubrasil like we do - here’s how.
Highlights clarity and acidity; best with precise grind, flow control, and flat or conical brewers.
| Brew Ratio | 1:15.5 (e.g., 20g coffee to 310g water) |
| Grind | Medium-coarse (like beach sand) |
| Water Temp | 93°C / 199°F |
| Total Brew Time | 3:00 – 3:30 min |
| Yield | 300–320g |
Use a flat-bottom dripper to highlight chocolate and nutty base. Slow pours encourage body and deepen sweetness.
Full immersion with coarse grind; great for body, sweetness, and lower-acidity profiles.
| Brew Ratio | 1:15 (e.g., 30g coffee to 450g water) |
| Grind | Coarse (like sea salt) |
| Water Temp | 93°C / 199°F |
| Total Brew Time | 4:30 – 5:00 min |
| Yield | 400–450g |
Gently stir midway through steeping. Encourages full extraction and highlights dried cherry with a creamy finish.
Pressure extraction with fine grind; isolates intensity, structure, and balance.
| Brew Ratio | 1:2 (e.g., 18g coffee to 36g espresso) |
| Grind | Fine (like powdered sugar) |
| Water Temp | 93°C / 199°F |
| Total Brew Time | 25 – 30 sec |
| Yield | 36–40g |
Dial in for low-acid, chocolate-rich espresso. Emphasize body over brightness. Pairs well with milk or as a single shot.
