26:I[43392,["/_next/static/chunks/0zgh4och91k7j.js?dpl=dpl_E4dvuZrqdFvtnMsmKvvqMnbh8RUN","/_next/static/chunks/0pggqa9kwxe_q.js?dpl=dpl_E4dvuZrqdFvtnMsmKvvqMnbh8RUN","/_next/static/chunks/2n-8no4h7cjl1.js?dpl=dpl_E4dvuZrqdFvtnMsmKvvqMnbh8RUN","/_next/static/chunks/2o5um8vnotufk.js?dpl=dpl_E4dvuZrqdFvtnMsmKvvqMnbh8RUN","/_next/static/chunks/3kmfjjof-5c1f.js?dpl=dpl_E4dvuZrqdFvtnMsmKvvqMnbh8RUN","/_next/static/chunks/3-506w4ofzghp.js?dpl=dpl_E4dvuZrqdFvtnMsmKvvqMnbh8RUN","/_next/static/chunks/0vk3nqty20h_-.js?dpl=dpl_E4dvuZrqdFvtnMsmKvvqMnbh8RUN","/_next/static/chunks/0_-p--pp44acp.js?dpl=dpl_E4dvuZrqdFvtnMsmKvvqMnbh8RUN"],"SuggestionForm"] 27:T551,

Altitude: 1050 - 1100 MASL

Preparation: Natural

Location: Nova Resende, South of Minas, Brazil

Variety: Catuai

Profile: Toffee, Apricot, Toasted Almonds

For this year's harvest we decided to source a naturally processed coffee as we were craving that delicious sweetness that compliments milk so well. Bursting with the classic milk chocolate flavours you always get from a Brazilian coffee but you can also expect a hint of toffee and apricot to make this an all day, every day coffee.

We love Brazilian coffees for the way they work so well across all brew methods and brew styles. There's a reason they're such a consistent crowd pleaser!

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