Brazil Elen Moraes from Oh My Bean Roastery is exactly the kind of coffee you reach for when you want a reliably sweet and full-bodied espresso for every day. The cup is dominated by chocolate, nuts, and dried fruit, which together create a creamy, velvety profile with minimal acidity. The body is full, the sweetness pronounced, and the aftertaste long and soothing. This coffee works wonderfully as an espresso, where its depth shines through, but it holds its own just as well in a cappuccino or in an automatic coffee machine, where it retains its fullness and sweetness.
The coffee comes from the Morada do Sol farm in Brazil’s Cerrado Mineiro region, led by agronomist Elen Lorencini Moraes. Together with her sister and father, she is behind a project that combines family tradition with a modern approach to coffee cultivation. This specific lot was created in collaboration with the Fazenda Tamboril farm, which adds another layer of experience and regional know-how. Arara coffee trees grow at an altitude of 1,100–1,400 meters above sea level, where stable conditions and meticulous work on the farm result in a consistent and clean coffee with a typical Brazilian character.
Processing is done using the natural method, which highlights the sweetness and body of the resulting cup. After harvest, the ripe cherries are spread out on concrete patios, where sun-drying begins, and are subsequently moved to raised beds, where the process slows down and stabilizes. Thanks to careful moisture control and sorting throughout the process, the coffee retains a clean profile without any off-notes. The result is a cup that offers Brazil’s typical chocolate-nut profile, complemented by the subtle sweetness of dried fruit and a pleasantly creamy texture.