Sweat-Raven Brazil Espresso...
Sweat-Raven Brazil Espresso... Sweat-Raven Brazil espresso Medium roast. An elegant, smooth cup with cocoa notes. Brew of thought, memory, ascent, and vision.
Experience the rich, bold flavor of our premium coffee beans. Available in multiple sizes and grind options to suit your brewing preferences.
- Available in 12oz, 2lb, and 5lb sizes
- Choose between fine grind or whole bean
- Freshly roasted for optimal flavor
- Sweat-Raven Brazil Espresso...
- Perfect for espresso, drip coffee, or French press
- Sweat-Raven Brazil Espresso...
Know Your Coffee
Origin
Brazil
Origin education
Brazil is the world's largest coffee producer and home to diverse growing regions spanning tropical and subtropical climates. Major producing areas include Minas Gerais, São Paulo, Espírito Santo, and Bahia, typically ranging from 800–1,200 meters elevation. The country's volcanic and red-clay soils, combined with warm temperatures and seasonal rainfall, create ideal conditions for Arabica cultivation. Commonly grown varieties include Bourbon, Typica, Catuaí, and Mundo Novo. Brazilian coffees are traditionally processed using natural (dry) and pulled natural (semi-washed) methods, which contribute to their characteristic full body and sweetness. The typical Brazilian cup profile features nutty, chocolatey, and caramel notes with low acidity and smooth mouthfeel—a result of the region's terroir and processing traditions. Harvest typically occurs May–September. (Source: Current Crop Roasting Shop, Achilles Coffee Roasters, Methodical Coffee)
Bean type
Arabica (typical for Brazilian coffee)
Region
Brazil (exact region/microlot not disclosed by supplier)
Farm / cooperative
Not disclosed by supplier
Altitude
Typical Brazilian coffee-growing regions: 800–1,200 meters elevation; exact lot altitude not disclosed
Varieties
Commonly grown in Brazil: Bourbon, Typica, Catuaí, Mundo Novo; exact blend varieties not disclosed by supplier
Processing
Regional practice in Brazil typically includes natural (dry) and pulped natural (semi-washed) methods; exact processing for this lot not disclosed
Roast
Medium roast
Tasting notes
Typical Brazilian profile: sweet, nutty, cocoa-forward notes with low acidity; not verified cupping notes for this specific bag
Aroma
Typical regional aroma: nutty, chocolatey, with subtle sweetness; exact aroma profile not verified for this lot
Body
Typical Brazilian coffee: full body, smooth mouthfeel; regional characteristic, not confirmed for this bag
Acidity
Typical Brazilian profile: low to moderate acidity; not verified for this specific lot
Brewing guidance
**Espresso:** Start 1:2 ratio (e.g., 18g dose → 36g yield), 25–30 second pull. Adjust grind finer if sour, coarser if bitter. **Drip/Filter:** 1:16 ratio (e.g., 25g coffee → 400g water), 3–4 minute brew. **French Press:** 1:15 ratio, 4-minute steep. Medium roast suits espresso, drip, and immersion methods.
Coffee story
Brazil is the world's largest coffee producer, accounting for roughly one-third of global supply. Brazilian coffees thrive in the country's tropical and subtropical climate, with volcanic and red-clay soils that naturally produce sweet, full-bodied beans. The combination of altitude, rainfall, and temperature variation across Brazil's major growing regions—including Minas Gerais, São Paulo, and Espírito Santo—creates ideal conditions for developing the nutty, chocolatey character typical of the origin. This SITFU product is roasted fresh by Temecula Coffee Roasters in Temecula, California.
