Brazil Pedra Bonita - Natural

Tasting notes: Milk chocolate, Zest of Orange, Walnut Profile: Buttery, Smooth

Know where your coffee comes from

We have been working together with the 2 brothers Walter and Ednilson since 2010. We have been buying their coffee each year since then. After all these years there is a whole separate area within their Fazenda exclusively for us. This section is called Pedra Bonita, within this section we have several specific lots from different varieties and processing methods such as Pedra Preta and Boa Sorte.

The Dutra family grows over 500 acres of coffee today. They produce 16 000 bags a year of which 6 000 are specialty coffee quality. They are the best example for specialty coffee in Brazil. The secret of their success is passion, hard work and a continuous commitment to improving quality!

This coffee is 100% Bio / Organic certified. This was a work in progress for many years and the Dutra Family worked very hard to get this done. We are very proud of them and happy to share this organic coffee with you.

How it’s roasted

We roasted this Natural Pedra Bonita – lot Boa Sorte coffee for espresso.

This Yellow Catuai comes from the same section as our Red Catuai from the Boa Sorte lot. The roast profile is pretty much the same with an even and smooth development time to have a good smooth, buttery body and the typical nutty flavour - this time walnuts, although there is a clear hint of zest of orange with a beautiful milk chocolate finish and a subtle tickling acidity. 

You can expect:

• Buttery and smooth with milk chocolate, zest of orange and walnut

• For your easy, balanced espresso

• For your creamy cappuccino

This natural-processed coffee from OR Coffee Roasters showcases the Dutra family's work in Brazil's Pedra Bonita region. Yellow Catuai varietal coffees are valued for their balance and sweetness, qualities that often shine through the natural processing method, which typically emphasizes fruit-forward character. The roaster's sensory profile—milk chocolate, orange zest, and walnut—suggests a coffee with both confectionery sweetness and citrus brightness, qualities complementary to the varietal and method combination.