البرازيل نوسا ميسا

I brewed a cup of this Cerrado Mineiro straight up and the natural Catuai sweetness really comes through — almost like dark chocolate with a hint of cherry. The 1,200m altitude beans make a noticeably smoother cup than the grocery store stuff I used to buy.

The sweetness from the natural process is like brown sugar, and that 1,200m altitude really shows in the clean, smooth finish. I’ve been brewing it black every morning, and the medium roast hits a perfect balance.

The natural processing really lets the Catuai’s sweetness shine through—smooth and rich with no bitterness, even black. It’s my new favorite for slow weekend mornings, and the medium roast keeps it bright without being acidic.