Brazil Donas Café – Single Origin is a Roaster’s Select coffee from female-led smallholder farms in South Minas Gerais. Candied brown sugar and toasted nuts introduce the cup, followed by a delicate floral sweetness and bright red apple acidity.

Dark chocolate and warm caramel form the core of the flavour profile, while crisp apple brightness adds freshness and balance. A creamy, medium-full body gives the coffee a refined structure, finishing with lingering cocoa powder, soft nutty notes and a clean, slightly dry finish.

Cupping Notes:

Aroma

Candied brown sugar sweetness leads the aroma, complemented by toasted nuts and a delicate floral character.

Acidity

Bright and lively, with clean red apple acidity and a subtle citrus lift that adds freshness and definition.

Body

Medium-full bodied with a smooth, creamy texture and a refined structure that balances richness with clarity.

Flavour

Dark chocolate and warm caramel sweetness establish the foundation, followed by crisp red apple brightness. The combination of sweetness, fruit and depth creates a balanced and expressive cup.

Finish

Lingering cocoa powder notes remain on the palate, accompanied by soft nutty undertones and a clean, slightly dry finish.

Coffee Profile

• Origin: Minas Gerais, Brazil (South of Minas)
• Type: Single Origin (Roaster’s Select)
• Producers: Female-led smallholder farms
• Varietals: Bourbon • Caturra • Red & Yellow Catuaí
• Processing: Natural / Pulped Natural
• Altitude: 1,060–1,450 masl
• Roast Level: Light–Medium
• Flavour Notes: Caramel • Red Apple • Chocolate
• Body: Creamy
• Acidity: Bright • Clean

Serving Suggestions

• Best enjoyed black to highlight caramel sweetness and apple acidity
• Excellent for filter brewing
• Produces a smooth, chocolate-forward espresso

Preparation Guide

V60 (Highlighting Balance & Sweetness)

• Dose: 20 g
• Water: 320 g
• Ratio: 1:16
• Grind: Medium

Method:

Bloom 50 g – 30 sec

Pour to 160 g

At 1:10, pour to 260 g

Final pour to 320 g

Total Brew Time: 2:30 – 2:45

Espresso (Smooth & Chocolate-Forward)

Objective: Bring forward the dark chocolate and caramel sweetness while maintaining the coffee’s bright red apple character and creamy texture.

• Dose: 18 g
• Yield: 38 g
• Time: 23–26 sec
• Temperature: 93°C
• Grind: Fine

Method:

Dial the grind to achieve a controlled 23–26 second extraction. Aim for an even flow and consistent puck preparation to develop chocolate depth and caramel sweetness while retaining the coffee’s fruit brightness.

Expected Cup:

• Rich dark chocolate
• Warm caramel sweetness
• Subtle red apple brightness
• Creamy, rounded body
• Clean, slightly dry finish

This keeps the espresso recipe distinct from the V60, with the V60 emphasizing balance and sweetness while the espresso emphasizes chocolate, caramel and body.