• Brazilian coffee
  • Brazilian Eagle coffee farm rows in Brazil under blue sky
  • Coffee producer standing in Brazilian coffee plantation
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Brazilian Eagle | Brazil

chocolate, apple, dried fruit, toasted nut

Natural-process Brazil from Cerrado Mineiro, sourced from Fazenda Irmaos Corsi under the Café Delas women-producer programme.

Size
Grind

Origin
Country
Brazil
Region
Cerrado Mineiro
Elevation
800-1300 m.a.s.l
Produced by
Fazenda Irmaos Corsi
Variety
Mundo Novo
Process
Natural

Artwork

The Brazilian Eagle bag features Wrexham High Street in the 1960s, celebrating local history while the coffee itself reflects long-standing origin tradition. Old street, timeless profile.

About the coffee

This lot comes from Fazenda Irmaos Corsi and is part of Café Delas, a programme focused on supporting women producers. Cerrado’s climate and elevation help deliver consistency batch after batch. Flavour-wise it sits in a classic comfort zone: chocolate, soft apple acidity, dried fruit sweetness and toasted nut depth.

Why it tastes like this
  • Natural drying → fruit sweetness
  • Lower altitude → softer acidity
  • Brazilian terroir → nut/chocolate profile

Brewing

Espresso

18g in → 36g out → 30s

Pour Over

15g → 250g → medium grind → 2:30 min

Cafetiere

22g → 350g → 4 min

View full details

How Brazilian Eagle | Brazil tastes

Taste Profile
Sweetness
Acidity
Body

Flavour notes

Chocolate Apple Dried Fruit Toasted Nuts

Great ways to enjoy this coffee

Great with milk Great for espresso Great your way

Taste-led suggestions, not rules. Every coffee works across brew styles.

What Our Customers Say

Brew Brazilian Eagle | Brazil to perfection

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Step 01

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Brazilian Eagle is Natural Processed

Natural processing means the coffee dries with the fruit still on the seed, so more fruit sugars and compounds are absorbed before milling. That usually brings more sweetness, a rounder body, and a softer, more textured cup compared with a fully washed profile.

On this lot, that process deepens the chocolate-led base and layers in a clear dried-fruit note. The result is a fuller, richer cup with a syrupier mouthfeel and a longer, sweeter finish

What are Natural coffee beans

Natural Process Coffee: A Roaster’s Guide to Flavour & Science

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Freshness & delivery

Roasted fresh 3x weekly

We roast in small batches three times a week for consistent freshness.

Best rested

Most coffees taste best between 7 and 10 days after roast date.

Resealable bag

Packed in resealable, one-way valve bags to help lock in flavour.

Tracked UK delivery

24-hour and 48-hour Royal Mail tracked shipping options shown at checkout (UK only).