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Brazil, Fazenda Terra Alta, Natural Process

This coffee makes for an especially delicious single origin espresso with a fairly concentrated set of flavors to be explored: velvety chocolate, light florals, strawberry preserves, macadamia nut.

The Story

Terra Alta is a new farm, created from scratch combining state of the art technology and respect for the environment.  Producers Juliana and Paulo wake up every day, and some nights, thinking about how they can improve the farm and the coffees. We were able to meet and share some coffee together in December of 2018, after which we fell head over heels for their drive to pioneer new approaches to specialty coffee in production and create a better way to connect coffee farmers and roasters.

This exclusive roast is the result of some shared pizza, lots of emails, and many test roasts to make sure we highlighted the extraordinary care taken at every step. 

Juliana Armelin and Paulo Siqueira
IAC 125 RN
Cerrado, Minas Gerais, Brazil
July 2018
950 to 1020 meters (3,120 to 3,450 ft). 
Natural process, dried in the fruit in the sun
Brewing Method Recommendation: We created this roast profile as single origin espresso, but it's delicious just about any way you brew it. It's perfect with all kinds of milks. Our favorite non-dairy pairing for this coffee is oat milk.
Filter/Pourover Recipe
Dose · 20g 
Water · 334g, 203F Temp
Ratio: 16.7 to 1
Brew Time: 4:00 is a good target for v60
  • Dose · 20g in, 45g out
  • Ratio: 2.25: 1
  • Brew Time: 26-30 seconds
  • Brew Temp: 201F, tested on La Marzocco GB5 @ 9 bar

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