Brazil Caixa de Fruta - Espresso

About This Coffee

This Brazilian coffee comes from the Tres Pontas region in Sul De Minas, grown at altitudes between 900-1100 meters. Sourced through the Cocatrel Cooperative, which was founded in 1961 and has grown to become Brazil's second largest cooperative with over 6000 members. The coffee is naturally processed using a static box drying method, where cherries are dried in 1-meter deep boxes with vented grills at the bottom for air circulation. The coffee remains still during drying with temperatures maintained below 40°C, then rests for 1-2 weeks before milling. This unique drying method produces more fruity and prominent profiles compared to typical Brazilian natural coffees. The flavor profile features raspberry, cashew, and milk chocolate notes.

Origin

Tres Pontas (Brazil)

Sul De Minas (Brazil)

Flavor Notes

Raspberry, Cashew, Milk Chocolate

Roast Level

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Processing

Natural

Typology

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Buy from Roaster

Morrow Coffee

Kim and Andrey founded Morrow Coffee in Barcelona in 2017, installing a roasting machine directly inside their space so customers could witness the process. Andrey manages the roasting, receiving green beans and developing profiles that lean away from the bitterness of over roasted commercial coffee. The operation sources from Colombia, Brazil, Ethiopia, and Burundi, offering tasting notes that range from plum and black tea to hazelnuts and grapefruit. Alongside espresso, Morrow serves coffee through Aeropress, Chemex, and V60. The space itself occupies a bright, sunny corner near Plaza Espana, with large windows and a modern industrial interior. Morrow followed in the footsteps of Barcelona pioneers like Nomad and Syra, and has built a loyal following for its transparent approach to roasting and its consistent, flavor forward cups.

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