Brazil Silvio Roberto

Origin

• 🇧🇷 Brazil

Tasting notes

Character

• Experimental
  50
• Funky
  40
• Bright
  30
• Clean
  20

Ships within 1 week of your roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months.. These beans hit their flavour peak around two to three weeks after roasting, so there's no rush to brew. A bright, fruit-forward Brazilian single originSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources. Brazil Silvio Roberto is a single origin coffee from the Mata de Minas region, grown by producer Silvio Roberto and processed as an anaerobic naturalAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion.. It's for home brewers who love a clean, juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. cup, leading with passion fruit, rosehip and milk chocolate. Roasted to a light, filter-friendly profile in Kuala Lumpur. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. Passion Fruit · Rosehip · Milk Chocolate Bright, fruit-led acidity over a smooth, milk-chocolate bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method., finishing clean and floral. Coffee Details Origin Brazil Region Mata de Minas Farm Sitio Alto AR Producer Silvio Roberto VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. Red CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America. 144 Processing Anaerobic Natural Altitude 600–800 masl Roast Level Light / Filter Tasting Notes Passion Fruit, Rosehip, Milk Chocolate About This Coffee Silvio Roberto is a respected producer in the enchanting Mata de Minas region of Brazil and a key contributor to the JS Project, a community initiative led by Inacio Soares. The project shares advanced coffee-processing expertise across producers in Mata de Minas and São Sebastião do Anta, lifting quality and lighting the path for the next generation of Brazilian coffee growers. The care shows in the cup. Handpicked cherries are floated and drained, then fermented anaerobically for nine to ten days to build the coffee's extraordinary fruit character. The sealed tanks rest in the forest, where stable temperatures let fermentation reach its optimal state. After fermentation, the coffee is dried gently on raised beds over roughly 25 days, then rested at a steady 12% humidity so the flavours can settle and refine. The result is a vibrant, expressive Brazil that tastes, in our opinion, even better than last season's lot. How to Brew Brazil Silvio Roberto Espresso Brewing ratio 1 : 2.3 Ground coffee 19g Espresso output 45g Brew time 25–35 seconds Filter Brewing ratio