PARAGUAI

For the first time, we are excited to share coffee from Fazenda Paraguai. Producer Claudio Vinicius Pimentel comes from a long line of coffee growers, following in the footsteps of his father and grandfather. With sweetness and depth, his coffees have everything we look for in a Brazilian espresso.

THE CUP

Paraguai is all about sweetness and texture. Notes of fudge, milk chocolate, and roasted almond come first. As it cools, dried fig and prune bring complexity and depth. The smooth, creamy texture helps fill the palate with sweetness: a delicious base for milk drinks or served black.

THE FARM

Southern Minas Gerais is one of the most productive coffee producing areas in Brazil. The region has grown Arabica coffee since the 1850s and is characterised by rolling hills, a mild climate averaging 23° C, and high elevations with the potential to produce superb cup quality.

Fazenda Paraguai is located in the São Bartolomeu community. The farm is packed with potential to produce quality coffees, which Claudio Vinicius sees as the greatest satisfaction after the effort he puts into producing coffee each day. Claudio and his father rigorously manage the farm to use as few chemical inputs as possible, incorporate natural fertilisers, and preserve the natural resources on the farm. Across 19.5 hectares, 16 hectares are planted with coffee between 950-1100 meters above sea level.

THE PROCESS

Our lot was carefully handpicked, sorted, then dried on open beds. The ripe cherries are dried with the skin and fruit intact, imparting flavour and texture to the profile of the coffee. When the desired moisture content has been reached, the outer fruit is removed mechanically.