de Specialitate Corretto, Brazilia Cerrado, Natural, 100% Arabica, 82,75 puncte SCA

Brazil Cerrado Natural Specialty Coffee | Details and Description

🇧🇷 Origin: South America, Brazil, Cerrado region

👨‍🌾 Producer: Farmers from Cerrado Mineiro

🌱 Varieties: Catuai, Mundo Novo

⛰️ Altitude: 800 m – 1300 m

💧 Processing: Natural (sun-dried)

🔥 Roast profile: Espresso

☕ Flavor profile: Cereals, dark chocolate, malt

🍒 Acidity: Low | Intensity: Medium

🫘 Body: Medium

📏 Bean size: Screen 17/18

🏆 SCA score: 82.75 points

⚙️ Recommended for: Espresso and ibrik

⏳ Optimal degassing: 7–14 days from the roast date

📦 Brazilian specialty coffee is available in 200g, 400g, 500g, and 1kg bags

Brazil Cerrado Coffee: Altitude, Soil, and Climate Behind Its Classic Flavor

Brazil is the world’s largest coffee producer—a position it has held for over 150 years. It produces almost a third of the world’s coffee on its own, and when you say “coffee” without any further details, chances are you’re thinking of a Brazilian flavor profile.

Cerrado Mineiro is in the state of Minas Gerais, in southeastern Brazil. It’s a tropical savanna region with a long, well-defined dry season (April–September) and a short rainy season. Its altitude is lower than that of origins in Africa or Central America—between 800 m and 1300 m—but the clay soil and climate, with large temperature swings between day and night, make up for it. Cerrado was the first coffee region in Brazil to receive a designation of origin, in 2013.

Unlike African or Central American origins, where farms are small and lots are measured in hundreds of kilograms, farms in Brazil are large. Harvesting is often mechanized—especially since the flat terrain in Cerrado makes it possible—and volumes are correspondingly large.

100% Arabica Coffee Beans: Catuai and Mundo Novo

This lot combines two varieties that are practically synonymous with Brazil. Mundo Novo—a natural hybrid of Typica and Bourbon, discovered in the 1940s in the state of São Paulo—provides full body and chocolate sweetness. Catuai—a hybrid of Mundo Novo and Caturra, developed by the Brazilian IAC institute—adds high productivity and rounded sweetness.

Together, these two varieties account for most of Brazil’s specialty coffee production. You’ll see them on labels far more often than any other varieties from this region.

Natural Processing: How Sun-Drying Affects Coffee Flavor

Unlike the other Corretto coffees (Burundi, El Salvador, Costa Rica, Kenya), which are processed using the washed method, the Cerrado lot is processed Natural. This means that after harvesting, the cherries are dried whole—with their skin and pulp—under the sun for several weeks.

Here’s what happens during drying: the sugars in the fruit pulp slowly migrate into the bean. The result is a coffee with a heavier body, lower acidity, and a sweetness that washed processing can’t achieve. But it’s also a higher-risk processing method—if the cherries aren’t turned regularly or the humidity isn’t controlled, unwanted fermentation notes can develop.

Brazil is one of the countries where Natural processing works best. Cerrado’s long dry season provides ideal conditions: constant sunshine, low humidity, and high daytime temperatures. The cherries are dried on concrete patios or raised drying beds, and stay in the sun until the beans’ moisture content drops to 11–12%.

Flavor Profile: Dark Chocolate, Cereals, and Malt

Brazil Cerrado is all about comfort—it’s the coffee you drink every morning. No surprises, no challenging notes—just a consistent, rounded, familiar flavor.

Roasted for espresso, Cerrado coffee shows its notes best under pressure. Dark chocolate is the foundation—dense and slightly bitter, with a depth you notice from the first sip. Cereals and malt round it out, giving the cup a texture reminiscent of toast or digestive biscuits.

The body is medium—not thin, not heavy. Acidity is low, almost imperceptible. This isn’t a coffee that challenges you with new notes in every cup; it’s one you recognize right away and that hits the spot every time. In an ibrik, the body becomes fuller and the chocolate notes intensify.

If you’re just getting started with specialty coffee and are switching from commercial coffee, Cerrado is the most natural place to begin. And if you already have ten origins on your shelf but need an everyday coffee for your espresso machine, this is still the one for you.

What Does Screen 17/18 Mean in Brazilian Coffee Grading?

Screen 17/18 is the largest standard grade for Brazilian specialty coffee exports. The screen number represents fractions of 1/64 of an inch—a screen 17 is about 6.75 mm in diameter, and a screen 18 is about 7 mm. The beans roast evenly, and extraction in the cup is more predictable.

Brazil doesn’t use the AA or Supremo terminology you’ll find in Africa or Colombia—it grades coffee directly by screen size. A typical specialty lot from Brazil is screen 17/18, equivalent to large, mechanically sorted beans.

How to Brew Brazil Cerrado Coffee at Home

This lot is roasted for espresso and recommended for two brewing methods: espresso and ibrik. Its low acidity and medium body make Cerrado a coffee that shines with short, concentrated extractions.

Espresso Recipe

Dose: 18g coffee (fine grind)

Yield: 36g–40g in the cup

Extraction time: 25–30 seconds

The shot is dense, with thick crema and a solid dark chocolate base. Malt and cereals come through in the aftertaste. It’s an espresso with no acidity—rounded, predictable, and satisfying. In a cappuccino, the chocolate combines with the milk in a classic, uncomplicated way.

☕ Corretto tip: For an even denser espresso, reduce the yield to 32–34g (1:1.8 ratio). The shorter extraction concentrates the chocolate notes and gives the shot an almost syrupy texture.

Ibrik Recipe

Dose: 8g coffee per 100 ml water

Grind: Extra fine (like powder)

Temperature: Low, slow heat

Cerrado reaches its full potential in an ibrik. The body becomes full and velvety, the dark chocolate turns into a rich hot chocolate, and the malt adds a base sweetness that brings it all together. It’s classic ibrik coffee—rounded, without acidity, with a stable foam.

☕ Corretto tip: Let the beans degas for at least 7–10 days from the roast date (printed on the bag) before grinding them. With ibrik, the difference between freshly roasted coffee and properly degassed coffee is even greater than with espresso.

Choose the Right Grind

Brazil Cerrado coffee is available in our coffee shop as whole beans or ground to order, depending on your preference. If you’re not sure which grind size is right for you, we’ve prepared a complete guide to the four grind types—Espresso, Filter, Ibrik, and French Press—with parameters, ratios, and practical tips for each. You’ll find it in the “Grind Types” tab on this page.