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BRAZIL BRONZE CLOUD
Altitude: 800–1,200 MASL
Farm: Various Farms
Producer: Smallholder Farmers
Variety: Various
Process: Natural
Taste Notes: Nectarine, Walnut, Caramel, Dark Chocolate
About this Specialty Coffee
Brazil Bronze Cloud is cultivated by dedicated smallholder farmers across multiple farms. Rather than coming from a single estate or cultivar, this coffee combines various traditional Brazilian varieties, including Bourbon, Mundo Novo, and Catuai.
These varieties are grown together for both practical and qualitative reasons. Brazil’s coffee landscape is vast, and different farms cultivate cultivars best suited to their specific soil composition, rainfall patterns, and microclimates. Bourbon is prized for its sweetness and refined acidity. Mundo Novo brings structure, body, and resilience. Catuai adds consistency, productivity, and balanced flavor. When blended together, these varieties create harmony enhancing body, sweetness, and stability in the final cup.
The use of multiple cultivars also reflects the collaborative nature of smallholder production. Each farm contributes its harvest, and through careful selection and blending, a consistent profile is achieved year after year. This approach ensures reliability while preserving the classic character Brazil is celebrated for.
The beans are crafted using the natural process, where cherries dry slowly with the fruit intact. This deepens their sweetness and enriches texture. Roasted to a balanced medium level, the cup reveals layers of caramel and dark chocolate, softened by walnut and lifted gently by a touch of nectarine.
The result is velvety and composed, a steady and timeless expression of Brazilian coffee shaped by diversity in variety and unity in craft.
| Weight | 0.3 kg |
|---|---|
| HS Code | 901210 |
| Country of Origin | AE |
| Origin | Brazil |
| Flavor Notes | Caramel, Dark Chocolate, Nectarine, Walnut |
How We Brew at Julith
V60 Mugen Switch
This allows us to brew an immersion method followed by percolation.
Recipe
17 g coffee
255 ml water
Ratio 1:15
Water temperature 91°C
-Place the filter and rinse with hot water.
-Add the coffee and close the switch.
-Pour 120 ml of water to fully immerse the grounds.
-Allow the coffee to steep for about 1 minute and 20 seconds.
-Open the switch and continue brewing.
-Pour the remaining 135 ml slowly, in gentle circles, allowing the water to move evenly through the bed.
Total brew time should land between 2 minutes to 3 minutes 20 seconds.
Adjust grind size if the drawdown falls outside this range.
Serve and drink while warm.
How You Can Brew at Home
V60
A percolation method of brewing.
Recipe
17 g coffee
255 ml water
Ratio 1:15
Water temperature 90–93°C
-Rinse the filter and discard the water.
-Grind coffee medium coarse and add to the dripper.
-Begin with a 50 ml pour, slow and even.
-Allow the coffee to bloom for 30 to 35 seconds.
-Continue pouring in circles until reaching 140 ml.
-Pause briefly, letting the coffee draw down.
-Finish with a centered pour to 255 ml.
The brew should complete between 2 minutes and 3 minutes 20 seconds.
If needed, refine the grind to slow or speed extraction.
Pour. Taste. Adjust next time.
A pressure based method of brewing.
Recipe
20 g coffee
40 g yield
Ratio 1:2
Water temperature 93°C
The extraction should complete between 26 seconds and 30 seconds.
If needed, refine the grind to slow or speed extraction.
Dial In Tips
Pull. Taste. Adjust next time.
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