Cachoeira Da Grama – Brazil

Dark Chocolate • Dates • Creamy

A rich pulped natural with a depth of flavour that shines in espresso and immersion methods.

This coffee comes from one of our earliest Direct Trade partners, Gabriel de Carvalho Dias. An agronomic engineer by trade, Gabriel brings both deep knowledge and care to his work, earning multiple Cup of Excellence awards and international acclaim.

For years, Gabriel’s coffees have been a cornerstone of our core blends—reliable, expressive, and consistently celebrated for their rich chocolate sweetness and smooth complexity.

Size:

Grind:

Variant

Cachoeira Da Grama – Brazil

Varietal

Bourbon, Catuai, Catucai, Mundo Novo, Arara

Process

Pulped Natural

Altitude

1250m

Origin

Vale da Grama, Brazil

People & Place

Gabriel de Carvalho Dias, Cachoeira da Grama

This award-winning farm was originally bought in 1890 by the great-grandmother of the current owner, Gabriel de Carvalho Dias. A partner of ours since 2013, Gabriel is also an agronomic engineer, and owner of Brazcof, bringing the finest Brazilian coffee to Canada. His farm won multiple Cup of Excellence awards, and includes socially responsibile amenities, such as a school, club, soccer field, and housing for employees and their families.

The Land

Vale da Grama, Brazil

Nestled at high altitudes of 1,000m to 1,200m, the area experiences a temperate climate with well-distributed rainfall throughout the year, creating an excellent environment for coffee trees to flourish. The mineral-rich volcanic soil, characteristic of this region, provides the perfect nourishment that coffee plants require.

The unique topography ensures natural shade for the coffee cherries, allowing them to ripen slowly. This slow maturation enhances the beans' flavour profile, contributing to their richness and complexity.

Brew Methods & Recommendations

Drip

Flavours of dates and chocolate-covered almonds. Low acidity, medium sweetness and creamy body.

Brewer: Kalita Wave
Ratio: 1:15
Coffee: 20g
Water: 300ml
Brew Time: 3:45 minutes
Rest Period: 4 days

Espresso

Flavours of cloves and chocolate-covered raisins. Low-medium acidity, low-medium sweetness and creamy body.

Ratio: 1:2.2
Coffee: 20g
Water: 44ml
Brew Time: 27 seconds
Rest Period: 8 days

Immersion

Flavours of dark chocolate and toasted malt. Low-medium acidity, low-medium sweetness and silky body.

Brewer: AeroPress
Ratio: 1:15
Coffee: 15.5g
Water: 232.5ml
Brew Time: 3 minutes
Rest Period: 7-10 days