Brazil Luiz Paulo
Ships within 1 week of your roast date. These beans are at their peak 2 to 3 weeks after roasting.
A juicy anaerobic natural single origin from Brazil
Brazil Luiz Paulo is a single origin coffee grown by Luiz Paulo de Souza Faria at Sitio Souza in Brazil. The Catuai cherries undergo a long anaerobic natural fermentation, giving a sweet, fruit-forward filter cup. It is for home brewers who love dark chocolate, almond and bright cherry.
Tasting Notes
Dark Chocolate · Almond · Cherry
A rounded, syrupy body with gentle acidity and a clean, cocoa-rich finish that lingers like dark chocolate and ripe cherry.
Coffee Details
| Origin | Brazil |
| Farm | Sitio Souza |
| Producer | Luiz Paulo de Souza Faria |
| Variety | Catuai |
| Processing | Anaerobic Natural |
| Altitude | 900 masl |
| Roast Level | Light (Filter) |
| Tasting Notes | Dark Chocolate, Almond, Cherry |
About This Coffee
Luiz Paulo has been around coffee his whole life, growing up on his father's farm, Sitio Souza, a large property planted with Catuai. He belongs to a new generation of Brazilian growers taking over from their parents and pushing for better quality through sustainable farming and careful processing and drying.
This lot was fermented and dried following the protocol developed with agronomist Inacio Soares. The cherries are picked fully ripe by hand, then sealed in blue tanks for a long fermentation of roughly 10 to 12 days before Luiz moves the coffee onto shaded drying tables for around 22 days. That slow, patient process is what builds the deep sweetness and cherry fruit you taste in the cup.
How to Brew Brazil Luiz Paulo
Espresso
| Ratio | 1 : 2.3 |
| Ground coffee | 19g |
| Espresso output | 45g |
| Brew time | 25–35 seconds |
Filter
| Ratio | 1 : 17 |
| Ground coffee | 16g |
| Total water | 260ml |
| Water temperature | 93°C |
| Brew time | 3 minutes |
Tasting too sharp or sour? Grind a touch finer or nudge the water hotter. If it turns bitter or hollow, grind coarser and pull back slightly.
How Much Coffee Is in a Bag?
Brewed as filter at about 15g per cup, a 250g bag makes around 16 cups and a 1kg bag around 65 cups. With its long anaerobic fermentation and limited single-farm harvest, this is a coffee to slow down with — enough mornings to really get to know its dark chocolate and cherry character.
Frequently Asked Questions
Is Brazil Luiz Paulo better as espresso or filter?
It shines both ways. It is roasted light for filter, where the cherry sweetness and clean cocoa finish stand out, but it also pulls a rich, fruit-forward espresso. Our recipes for both are above.
What does it taste like?
Dark chocolate, almond and ripe cherry. The long anaerobic natural fermentation gives a sweet, syrupy body with soft acidity and a smooth, cocoa-rich finish.
What is anaerobic natural processing?
The whole cherries ferment sealed in oxygen-free tanks for 10 to 12 days, then dry slowly on shaded tables for about 22 days. This builds extra sweetness and the deep fruit notes you taste in the cup.
How fresh is the coffee?
We roast to order in Kuala Lumpur and ship within one week of your roast date. These beans are at their best 2 to 3 weeks after roasting, so the timing works in your favour.
Do you offer free shipping?
Yes. Free shipping within Malaysia on orders over RM80.
Want to try before committing? Explore the Taster Box. Buying for an office or café? See Bulk & Office Orders.
In the cup.
How Brazil Luiz Paulo shows up — flavour profile, body, finish — graded on our internal cupping rubric.
Brew it
like this.
- Ratio
- 15g : 250g
- Time
- 3:00
- Temp
- 93°C
Bloom 30s. Four pours of 60g, 30s apart.
- Ratio
- 30g : 500g
- Time
- 4:00
- Temp
- 92°C
Plunge slow. Decant immediately to avoid over-extraction.
- Ratio
- 18g : 36g
- Time
- 28s
- Temp
- 93°C
Distribute, tamp level, pull. Adjust grind to hit time.
