SINGLE ORIGINS BY CUVÉE

TRANSPORT YOURSELF TO BRAZIL

No plane ticket? No problem. This is the best Brazilian coffee that’ll transport your taste buds instantly.

Our Brazil Single Origin is pulpy with lots of red fruit and refined sweetness due to its natural processing. Raked and turned regularly on patios to ensure even drying, this coffee has a clean cup profile that will transport you at first sip.

Fun fact for the day: Just under 40% of all coffee in the world is produced in Brazil.

Origin: Sul de Minas

Altitude: 800 - 1,100 MASL

Varietal: Catuaí, Mundo Novo, Icatu, Obatã, and Catuaí Rub

Tasting Notes: Cocoa, Fruit

Sold out

SMALL BATCH ROASTED, PACKED, & SHIPPED FRESH!

Cuvée whole bean coffee is roasted and shipped within two business days directly from our roastery in Austin, Texas.

- ETHICALLY SOURCED -

We’re dedicated to delivering ethically sourced coffee from direct trade coffee farms. Our direct trade model means we work directly with our growing partners and pay fair prices to cultivate growers' communities and sustainable practices..

- 100% ARABICA -

Our Arabica beans create a balanced and smooth coffee. We travel around the world, meeting with the famers to carefully select the best beans available.

- SMALL BATCH ROASTED-

Roasted fresh at our factory in Austin, Texas, daily to ensure peak flavor and quality. Our roasters combine old world techniques with the newest technology for a consistent level of excellence.

- SHIPPED FRESH-

Your coffee is packed fresh, sealed and shipped within two days of roasting to ensure you get the best coffee available.

THE JOURNEY

Visiting a farm first-hand allows our Founder, Mike, to build and strengthen his relationships with Cuvée Coffee farmers, which ultimately produces a healthier partnership.

To ensure the end product is exceptional, these trips also act as an audit of a farm's operations. Mike checks to make sure no corners are cut, and that they are sustainable. Farms that Cuvée Coffee uses must also be good stewards of the land. Mike inspects each farm to make sure they are being environmentally conscious and following best practices.

QUALITY CONTROL

During an educational program with a group of producers, Mike sorts coffee cherries by ripeness. There are 100 "dimples" on this wooden board. Random cherries are placed in each dimple then sorted by ripeness. This helps determine the percent of successful picking and the goal is to have 100 perfectly ripe cherries. It's harder than it looks!

DE-PULPING

After picking and sorting, coffee cherries go through a depulper to separate the seed from the fruit. The fruit is eventually put back into the farm in the form of compost.

FERMENTATION

This is part of the post-harvesting process and is done between de-pulping and drying. Fermentation helps remove the layer of mucilage, a sugary substance that surrounds the coffee bean and is a critical step for a "fully washed" coffee.

DRYING

Here, a farmer rakes coffee beans that are drying on a patio. Raking is important to ensure uniform drying and help keep the beans from molding.