Brazil - Castanhas
Brazil - Castanhas
Brazil’s bold beans stroll in with nutty jokes, chocolate warmth, and effortless charm. A cup so smooth it practically winks before you’ve even sipped.
What does it taste like? • Milk chocolate • Raisin • Toffee • Orange
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Nutty, chocolatey, and dangerously friendly. This Brazilian beauty is the coffee equivalent of a charming rogue—wins you over instantly, then convinces you to pour another.
Smooth, nutty, sun-kissed simplicity. Grown in golden soil and roasted with care, this Brazilian bean is mellow, grounded, and full of heart.
From our flock to your mug, it's coffee with quiet confidence
Medium roast
Medium roast
All our beans are medium roasted to preserve their natural character and avoid the bitterness of over-roasting
The coffee
- Cup score: 83
- Varietal: Mundo Novo & Catuai
- Process: Natural
- Altitude (masl): 900 - 1100
Meet the farmer
At Falcon Specialty they work with a branch of the Cooperative called Cocatrel Direct Trade. They work to source the best coffees and promote them for their members.
Farm / Region
The Cocatrel Cooperative was founded in 1961 in Tres Pontas and has grown into the second-largest cooperative in Brazil. It has over 6000 members with 11 different buying points across the region. All the coffee is electronically tagged and recorded on delivery with a unique QR code, giving full traceability. Over half of the members of the cooperative grow coffee on land that is less than 10ha in size.
The process
‘Castanhas do Brasil’, which translates as "Nuts of Brazil", is a blend made mainly from one particular area called Carmo De Cachoeira. The coffee is selected for its sweet and creamy hazelnut praline profile by the cupping team in the Cocatrel Direct Lab, who assign it to this profile blend. The coffee must have a clean profile and be scoring 83+ on evaluation.
All the coffees that are part of this blend are dried in static boxes. These are 1m deep boxes with capacity for 15000 litre volume of cherry, which equates to 25 to 30 bags of green coffee. The boxes have a vented grill at the bottom to allow for air to be circulated from below up through the drying coffee. There are two thermometers at different depths to ensure a safe temperature, remaining below 40c. They are referred to as static as the coffee remains still in the boxes and is not turned or rotated during drying. After it is dried, the coffee is left to rest for 1 to 2 weeks before being milled. This method has allowed the production of more fruity and prominent profiles from the usual profile we associate with Brazil natural coffee.
