for a double shot, aim for 19 g in / 43 g out in 30 seconds with water temperature at 93 °C and adjust from there to meet your taste

Origin: Mococa, São Paulo, Brazil

Producer: Maria Silva and Marco Guardabaxo of Fazenda Pinheiro

Varietals: Obatã

Altitude: 900 masl

Processing: natural

Sourced through Ocafi

Brazil Diamond has been the cornerstone of our roastery since we started out in 2017: It's the crowd pleaser most of our wholesale customers serve and it is the coffee we love to work with at our coffee trucks.

Its mellow and approachable flavour profile of chocolate and hazelnuts - roasted to a medium roast level to keep it clean - is perfect for both neat espresso drinks as well as milk and milk alternative beverages like cappuccinos and flat whites.

We have used a few different green coffees for our Brazil Diamond over the years (while always keeping the flavour profile), all from various producer groups and larger cooperatives. For the latest incarnation though, we're increasing the traceability and are sourcing the green more directly and from a single producer / farm.

Brazil Diamond now comes from Fazenda Pinheiro, set in the rolling hills of Mococa just north of São Paulo. Maria Silva and Marco A. Guardabaxo acquired the fazenda from Ruben Pinheiro in 2003 and planted a total of 9.5 hectares of coffee in 2007. Small lots of coffee had been grown on the farm for many years, however Maria and Marco greatly developed the farms output. The farm sits at
between 800 to 900 m.a.s.l., with the coffee plantations lying in the flat plains of the farm and the eucalyptus trees spreading over the many hills. Since November 2003, Marco has
been using his knowledge of agronomy to consistently renovate and expand the fazenda. Alongside modern farm infrastructure Pinheiro is also home to the office of our green coffee partner Ocafi as well as a roastery.

The variety of our Brazil Diamond is Obatã - a hybrid between Timor (a hybrid of Robusta and Arabica beans) and Villa Sarchi (a natural mutation of Bourbon). It was created by the Agronomic Research Center in São Paulo and distributed from the year 2000 onwards. The plant is leaf-rust resistant which makes it a reliable option for producers. It also doesn't grow too high which makes harvesting easier. Cup-wise, Obatã is cherished for its creamy body, long finish and chocolate flavour profile.