Q: What makes Brazilian coffee so popular?

A: Brazil is the world’s largest coffee producer, known for consistent, easy-drinking coffees with chocolatey, nutty, and sometimes fruity notes. They’re smooth, versatile, and suit just about every brew method.

Q: Are these coffees good for espresso?

A: Absolutely! All the coffees in this collection make excellent espresso. Cherry & Caramel Brazil is vibrant and fruity. Dark Chocolate & Hazelnut Brazil is more classic milk chocolate and hazelnut at a lower extraction and deeper dark chocolates if you tighten the grind and/or increase the ratio for a bigger extraction. 
Milk Chocolate & Coconut Decaf gives you a bold, chocolatey crema-packed shot without the caffeine.

Q: Is the decaf really as good as regular coffee?

A: Yes! I wouldn’t include it otherwise. The Milk Chocolate & Coconut Brazil decaf is genuinely tasty. It’s one of the rare decaf coffees I’ve had that I’d happily drink even if I didn’t need to reduce caffeine.

Q: What is the decaffeination method used?

A: This one uses the methylene chloride method, which sounds scary but isn’t. It’s widely used, very safe, and the final coffee contains virtually no trace of the solvent (and it gets roasted out anyway).

Q: What flavour notes should I expect from Brazilian coffee?

A: Think smooth milk chocolate, caramel, roasted nuts, and in some cases, like our Cherry & Caramel Brazil, bright fruit notes like Morello cherry, and even maple syrup finishes.