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Paubrasil
Hazelnut, chocolate malt, dried cherry
$17.40 - $45.80
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
Roast Level
Lighter Darker
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
Roast Level
Lighter Darker
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.
Try coffees like this one, on your schedule.
The Rotation is your coffee membership. Every order is a different single-origin, roasted to order and shipped within 48 hours. Explore our full lineup and find you next favorite.
You set the schedule, adjust or cancel anytime.
A Designation of Origin protects coffee from a specific geographic region, requiring producers to meet quality and traceability standards to use the regional name. Cerrado Mineiro was Brazil's first, recognized in 2013, requiring specialty-grade Arabica scoring 80 points or above, grown above 800 meters by federation members who comply with labor laws. Every container is QR-traceable to contributing farms across 55 municipalities.
Natural processing means the whole coffee cherry dries intact around the seed, typically on concrete patios over 15 to 25 days. The extended fruit contact concentrates sugars into the seed, building sweetness and body. In the Cerrado Mineiro region, the reliably dry winter season eliminates the humidity challenges that make naturals risky elsewhere, so patio drying here is unusually consistent.
Coffee cooperatives pool resources across producers to achieve scale they couldn't reach individually. Members share infrastructure like warehouses, dry mills, and export logistics while maintaining their own farms. The federation here encompasses nine cooperatives and six associations across 55 municipalities, with members ranging from large mechanized estates to smaller family operations, all held to the same quality and traceability standards.
The name references Paubrasilia echinata, the endangered national tree that gave Brazil its name. Portuguese colonizers discovered its brilliant red heartwood in 1500 and built a dye-wood trade that predated coffee by centuries. The coffee connects modern specialty production in Cerrado Mineiro to the country's foundational commercial heritage.
Consistency. The federation's quality-controlled sourcing and Cerrado's predictable dry-season climate produce a coffee that scores above 80 points year after year. The full body, low acidity, and chocolate-nut character make it versatile across brew methods and approachable for anyone who finds high-acid coffees challenging.
