Brazil Carmo de Minas Coffee

Why this coffee matters

Carmo de Minas, located in Brazil’s Minas Gerais state, is one of the country’s most celebrated specialty coffee regions. Its rolling mountains, mineral-rich soils, and mild climate create ideal conditions for slow cherry maturation. The result is a flavour profile known for chocolate sweetness, nutty richness, and a smooth, comforting cup — everything Brazilian coffee lovers appreciate.

Smallholder families and long-standing estates in the region cultivate classic Brazilian varietals such as Bourbon and Catuai, producing coffees that are dependable, balanced, and naturally sweet. For drinkers seeking a smooth everyday coffee with chocolate depth and gentle acidity, Carmo de Minas offers one of the most consistent and beloved profiles in the specialty world.

Origin & Processing

• Region: Carmo de Minas, Minas Gerais, Brazil
• Elevation: 900–1,500 m asl
• Varietals: Bourbon, Yellow Catuai, Red Catuai
• Process: Natural (sun-dried on patios and raised beds)
• Recommended Roast: Medium (to highlight chocolate sweetness, nutty richness, and brown sugar depth)

Ripe cherries are selectively harvested and sun-dried in whole-fruit form on patios and raised beds. As they dry, natural sugars concentrate inside the bean, enhancing chocolate and caramel tones. After drying for 10–15 days, the fruit is removed and the beans are hand-sorted for quality. This traditional natural process is responsible for the creamy body, sweet finish, and signature flavour profile of Carmo de Minas coffees.

Sustainability & Craft

Carmo de Minas is home to multi-generation family farms known for meticulous agricultural practices, shade management, and careful hand-harvesting. Many producers in the region follow sustainable cultivation with soil conservation, limited chemical use, and water protection systems.

Spectra Coffee works with Brazilian exporters who provide producer premiums, technical support, and transparent supply chains. We roast this Carmo de Minas offering in small batches in the United States to bring forward its chocolatey sweetness, smooth body, and everyday drinkability.

Cup Experience

Expect a smooth, chocolate-forward cup with layers of brown sugar, roasted almond, and gentle citrus brightness. The natural process adds a creamy body and lingering sweetness, while the low-to-medium acidity makes it approachable and versatile for all brew methods.

Perfect as a daily-drinker, this Carmo de Minas offering shines in drip, pour-over, espresso, and even cold brew.

Cup Profile

• Aroma: Cocoa, brown sugar
• Taste: Chocolate, roasted almond, brown sugar, mild citrus
• Body: Smooth, creamy
• Acidity: Low–medium
• Finish: Sweet, nutty, chocolatey

Brew Tips

• Cone Drip (V60/Chemex): Medium grind • 1:16 ratio • 92–94 °C. Highlights chocolate sweetness and smooth body.
• Flat Basket Drip (Auto): Medium grind — balanced and nutty with a sweet finish.
• French Press: Coarse grind • 1:15 • 4 minutes. Creamy, chocolate-rich cup with a rounded finish.
• Pump Espresso: Fine grind • 1:2 • ~28–30 seconds. Produces a sweet, nutty, chocolate-heavy shot.
• Stovetop (Moka): Medium-fine grind — bold chocolate and roasted nut character.
• Cold Brew: Coarse grind • 1:8 • 14–16 hours. Smooth, sweet, and cocoa-forward.
• Whole Bean: Grind fresh before brewing for the richest flavour.

FAQ

• What makes Carmo de Minas coffee unique?
  Its high elevation, natural processing, and classic Brazilian varietals create a smooth, chocolate-forward cup with dependable sweetness and rich body.
• Is this coffee natural or washed?
  This offering is natural, producing deeper sweetness and creamy texture.
• How should I store this coffee?
  Keep beans in an airtight container, away from light and moisture. Grind just before brewing and use within a few weeks of roasting.