Brazil is the largest coffee-producing country in the world by sheer volume. That means that everyone has tasted Brazilian coffee. Most of that is commodity-grade; it forms the backbone of many of the espresso blends out there. Brazil also exports a fair bit of higher-end commodity and specialty coffee, but it tends to be prized for its consistency in flavour rather than the excitement in the cup. Brazilian coffees are often used to bring that body and nutty flavour to blends, and they don't tend to feature as often among specialty single-origin offerings.

Nevertheless, there are Brazilian specialty lots well worth taking note of and trying. They may be outnumbered by their more commoditised compatriots, but the world's biggest producer also produces some world-class coffees. One of our partners that has always done a great job of finding and roasting those lots is Rosetta Roastery.

Rosetta's Brazilian offerings are often crowd-pleasers. Though many of their lots are quite progressive in profile, some of the Brazilians are selected for their more subtle, classic natures, making them more appealing to untrained or traditionally-oriented palates.

Phaedon's tasting notes

Every season, Rosetta has at least one coffee in its offering aimed at the crowd that doesn't want anything whacky-tasting in their cup of coffee. This season, this coffee definitely fits the bill. Its nutty; it's smooth; it's easy to drink. It's just what the doctor ordered when you want a simple yet tasty cup of coffee.

My best brew of this coffee was in my AeroPress where the silky mouthfeel and nutty flavours were balanced with just the right amount of acidity and sweetness. It also made a delicious espresso-style moka pot.

Rosetta's notes

Style: Classic
Flavour profile: Clean & Mild, Rounded, Tropical Fruit Pastilles

These will be fuller bodied coffees that exhibit more obvious roast-centric flavours, like caramelised sugar. While bitterness has its place in every coffee, there is enough of that in each raw coffee without us ever feeling it is necessary to add more of that through the roast process. For this reason, even our darkest roasts are still very moderate medium roasts, relative to the full spectrum of coffee roasts available in the market today. Our classic coffees will make great espresso-based beverages, and they're a good option for french press and moka-pot brewing, especially if you like your coffee with milk.

This naturally processed microlot demands a gentle touch during roasting, owing to its lower density. To unlock all the sweetness within, we make use of a lower charge temperature and moderate development time. Maintaining a low drum speed ensures the beans cascade within the drum without clinging to the sides.

This exceptional high-grown Brazilian coffee offers versatility that's a delight to explore. While it delivers a tasty espresso, we encourage you to give it a try as a pour-over or filter to discover the subtle fruit complexities that emerge as a filter brew.

Coffee details

Sitio Tripui, a small family-owned coffee estate in the heart of Poco Fundo, is run by Valdecir Prado and his family. Their farm, named after the community and the indigenous term for "dark waters" is a nod to the region’s meandering creeks with their dark sand below. Sitios like Tripui produce less than 500 bags of coffee yearly, allowing for meticulous attention to detail and quality control. These smaller farms, typically found at higher altitudes, offer an ideal environment for coffee cultivation.

• Producer: Valdecir and Maria Prado of Sitio Tripui
• Region: Natural
• Country: Brazil
• Variety: Red Catuai and Yellow Icatu
• Altitude: 1,300 masl
• Processing: Natural
• Harvest: 2022