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  • Paubrasil Natural

    Hazelnut, chocolate malt, dried cherry

    Roast Level

    Size

    Country: Brazil
    Region: Cerrado Mineiro
    Farm: Cerrado Coffee Growers Federation
    Process: Natural
    Variety: Catuai
    Harvest: June-August
    Elevation: 1100 meters


    Balanced, full-bodied, consistently delicious coffee.

    We've spent a lot of quality time with this coffee, familiarizing ourselves with and highlighting its lovely characteristics while also learning so much about our own process and vision. Truly a labor of love, we're proud to present Paubrasil.

    This naturally processed coffee is near and dear to us here at Loom - it's among our flagship offerings and represents one of our first sizeable green coffee purchases.

    Smooth, nutty, and chocolatey with dried cherry sweetness, this balanced and full-bodied coffee can stand alone and also pairs well with cream, if you prefer. Whatever your brew method, this cozy and consistent coffee will make a great addition to your daily routine.

    Cooperative coffee farming in Minas Gerias, Brazil

    This coffee is produced in the state of Minas Gerais in southeastern Brazil. According to the Cerrado Coffee Growers Federation, the region is made up of fifty-five counties, 210,000 hectares of coffee farms, and 45,000 producers. The Cerrado region produces five million bags per year - around 12.7% of Brazil's annual coffee output.

    Cerrado Mineiro is the first region in Brazil to receive protected Designation of Origin status - a program that promotes traceability and transparency in the coffee supply chain.

    Transparency at Every Stage

    As part of the Destination of Origin program, every bag of Cerrado green coffee is provided with a scannable code. When scanned, the code provides information about the farm such as the farmer's story and coffee details (variety, processing method, lot size, flavor profile, suggested roasting profile, and more). The code is attached to green coffee bags and can be added to bags of roasted coffee as well, making this detailed information available at all stages of the supply chain. This means everyone can learn more about where their coffee is from!

    Brewing Guides

    Dial in Paubrasil Natural for your favorite method.

    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.