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NOTE: All of our premium Arabica coffees are roasted to City+ to Full City roasts, showing minimal-to-no surface oils….we want all of the flavor to stay in the beans until the coffee is ground! Despite the additional descriptors, the first flavor and aroma you'll think of is "COFFEE".

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Brazil Fazenda Esperança Pulped Natural

Country of Origin: Brazil

TIP: You can save products to your favorites list if you log in This wonderful microlot coffee comes to us direct from the source, in Campos Altos, Minas Gerais, west of Belo Horizonte, and is produced by the Souza family (Jaoa Sidney "Zinho" Souza runs the farm). Son Bruno has been our guiding light for years on the finest small-scale production Brazil thru his import company, Beccor. He has returned to Campos Altos to focus on continued development of the ancestral farmstead as well as a development center focusing local producers on espresso and Q-grading.
Varietals represented here are hybrids rupi, tupi, Red Catuai and Yellow Icatu. This coffee is very chocolately and fruity and makes great SO espresso as well as serving in a variety of our blends.

1 lb. bag $14.95 lb.

Presenting Symphony!

Barista extraordinaire Tyler Hauptman of Sweet Masterpiece Chocolates demonstrates how to prepare a proper latte using Badbeard's Symphony! blend coffee.

Latest News:

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Nice review on Coffee Review, but the coffee has sold out! Always nice to get kudos from well-respected and impartial sources, especially industry-standard Coffee Review. Assessment of the NOW SOLD OUT (boo-hoo, more next year!) Ethiopia Yirgacheffe Biloya Co-op here.

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Pic of the Day

The infamous coffee-bean cleaning-machine Jacu bird from the Amazon

If your coffee tastes like s--t, don't blame the Jacu bird! This infamous Amazon bean-machine beak-selects each coffee berry at the peak of ripeness and leaves just the beans, somewhat clean and green, behind...so to speak.

"I am insatiable! Are you guys coating those beans with something? If so, keep it up. It seems I have never enjoyed a cup of coffee as much as I do now. I go way back in my quest for great coffee. I started 1960-61. I would take a bus into the City then a train down to McNulty's in the Village. I would get these great beans that I would grind up at home. My parents did not understand why I would spend so much on coffee beans when I buy a can of "Chock Full Of Nuts" for $2.89 a pound (16 oz back then in a can). Over the years I followed all the info that was available for brewing the best cup of coffee. I started buying bottle water from Italy to use in my Bunn coffee maker. I even roasted green beans to get the freshest flavor. So fast forward to 2010 in PDX and I am still buy coffee beans from a NY guy. "

ted, new york

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