Brazil Fazenda do Cruzeiro

Looking for a coffee that will warm you up with its uncompromising sweetness and velvety body? This lot from the historic Fazenda do Cruzeiro farm is a dream come true for anyone who prefers traditional notes of cocoa, nuts, and dried fruit in their coffee. Forget about wild fruity acidity – this coffee relies on fullness, perfect balance, and a heartwarming character that will win you over from the very first sip.

From nut butter on filter to fruit & nut chocolate on espresso

Thanks to the omni roast style, this coffee can offer a great experience with any brewing method, highlighting a slightly different side of its sweetness each time:

• On filter: A full-bodied coffee with a smooth texture and only a very light, refined acidity of candied fruit, sultanas, and dried figs. Milk chocolate and nut butter clearly dominate the flavor profile.

• On espresso: A massive, heavier body and the pleasant bitterness of dark chocolate stand out. The sweetness of nougat combined with notes of raisins gives the resulting espresso the character of the popular Czech "Studentská pečeť" (fruit & nut) chocolate.

Fazenda do Cruzeiro: A century of tradition and the power of the Sancoffee cooperative

The history of the Fazenda do Cruzeiro farm dates back to 1923. Today, it is firmly in the hands of Ivan Junqueira Ribeiro, who combines centuries of family experience with modern trends.

• Impressive size: The farm spans 1,021 hectares of land in the Santo Antônio do Amparo region, with approximately one-third of the area dedicated to coffee trees.

• The driving force of the region: The farm is a proud member of the Sancoffee cooperative. In the Campo das Vertentes region, this association is the main engine for the development of specialty coffee and technological progress.

Sun-dried yellow cherries of the Yellow Catucai variety

Our lot consists exclusively of the Yellow Catucai variety, which you can easily recognize on the farm at first glance – instead of the classic red cherries, its coffee trees bear bright yellow fruit.

1. Unique hybrid: The variety was bred by the Brazilian Coffee Institute in 1988. Its huge advantage is its natural resistance to coffee leaf rust and lower irrigation requirements, which supports sustainable farming practices on the farm.

2. Traditional dry method (Natural): After harvesting, perfectly ripe yellow cherries go straight to concrete patios. Here, they are dried whole for 20–25 days, locking the maximum amount of sweetness from the pulp into the beans.

3. Flavor stabilization: After drying, the beans are hulled to remove the skin and parchment in a dry mill. Before actual export, the green coffee rests in bags for some time so that its flavor profile can finally settle and stabilize.