This coffee is a treat combining the comfort of Chocolate and Almond Butter, followed up by a nice sweet hit of Dried Apricot. Heavily filtered brews (like a Chemex for example) will offer up more acidity and highlight more of the fruit on the coffee, while unfiltered brew methods such as French Press or Espresso will let the chocolate flavours be the star player.

Like many other Brazilian families involved in coffee culture, Givanildo’s family’s history in this activity started with his grandfather, Jose Borges da Costa. In an excellent example of family succession, the tradition has passed on and nowadays, Givanildo and his brothers, Juliano and Leonardo work in coffee production, always helping each other in any way they can. Givanildo has small farms both in Nova Resende and in the neighbouring town of Bom Jesus da Penha, Located in a region of fertile land, plateaus and high altitudes. The care taken during the post-harvest period is what guarantees the quality of the coffees produced at Sitio dos Paduas. All coffee is processed as natural on paved patios. To finish the drying, Givanildo relies on his mechanical driers, always keeping an eye on the temperature and time so as not to damage the integrity of the beans. Using the money he has made over the past few years from his coffee production, he has been able to invest in a new well organised structure for processing in partnership with his brothers. In 2021 one of Givanildos speciality coffee lots was among the list of the 50 best coffees in the cooperative.

Ingredients List

Whole coffee beans

Storage

Store in a cool dry place