Brazil HEJNO KAFE – espresso

by BirdSong Coffee

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17,90 € VAT incl. (0,072 € / 1g)
In stock > 5
Delivery Information
Roast Date
08.09.2026 (7 days)
Roastery
BirdSong Coffee
Coffee Origin
Brazil specialty coffee Brazil
Region
Campo das Vertentes
Variety
Yellow Catuai
Roast Type
Espresso
Process
Natural
Flavour Profile
Peanuts, Chocolate, Caramel, Pečená hruška
Cupping Score
84/100
Roast Level
Medium to medium dark
Brewing Method
Moka pot, Espresso

HEJNO KAFE by Birdsong Coffee is a specialty coffee roasted for espresso, created for anyone who wants a great cup without the hassle of choosing. The “Hejno Edition” naturally evolves throughout the year based on current harvests and seasonal flavors, yet it always maintains a balanced character. Currently, you’ll find naturally processed Brazilian Jaguara—the Yellow Catuai variety—in your cup, with notes of chocolate, caramel, roasted pear, and peanuts. The espresso is sweet and beautifully smooth. It works great in both lever and automatic espresso machines, as well as in a moka pot. Thanks to its balanced profile, it will delight lovers of both black espresso and milk-based drinks.

The coffee comes from the Campo das Vertentes region in Minas Gerais, Brazil, specifically from the Fazenda Jaguara farm. The farm spans approximately 90 hectares and lies at an elevation of around 1,040 meters above sea level. Since 2013, it has been managed by André Luiz and Natália Brito, who is the producer of this Hejno edition. At Jaguara, they specialize primarily in naturally processed coffees and use each harvest as an opportunity to experiment and seek sustainable ways to manage natural resources and farming practices. The quality of the local coffees gained international recognition in 2019, when one of the micro-lots scored 90.47 points in the prestigious Cup of Excellence competition and ranked fifth among Brazil’s best coffees.

Specifically, HEJNO KAFE’s Yellow Catuai variety has a cupping score of 84 and was processed using the dry (natural) method. After hand-picking, farmers carefully sort the ripe cherries and then dry them, typically on elevated African beds. Drying takes place slowly in thin layers over the course of several days, with the cherries being turned regularly to ensure even drying. This classic process has enhanced the coffee’s sweetness and smoothness, resulting in a mellow and sweet espresso that you can enjoy every day.

  • Producer: Natalia Brito
  • Altitude: 1,040 m above sea level
  • Cupping score: 84

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