Brazilian rancho dantas coffee character
Brazilian Coffee - Rancho Dantas
Brazilian rancho dantas coffee information card
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Brazilian Coffee - Rancho Dantas

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Explore our current speciality coffee roasts

 Brazilian Coffee Beans produced by Florentino Meneguetti 

Passionfruit, dark chocolate and pecans

This Brazilian coffee comes from Rancho Dantas, Brejetuba, within the Espíritu Santo region of Brazil. This region's microclimate that provides it’s farmers with perfect coffee growing conditions, and the results are pretty spectacular!

Brazilian coffees can often get a bad rep, seen as only being used for commercial coffee or as the base for speciality house blends around the world. We hope that this coffee will change any preconceived ideas that you may have about Brazilian coffees only having dull chocolate and nutty flavour profiles!

You can expect a smooth cup with complex notes of pecan and passionfruit to come through this exceptional example of speciality Brazilian coffee. We guarantee it’ll become your new fav.

Process Pulped Natural
Region State of Espírito Santo
Altitude 900 MASL (metres above sea level)
Varietal Caturra
Tasting Notes Passionfruit, dark chocolate & pecans
Coffee Sizes 250g or 1kg
Brew Espresso, filter


A bit more about this Brazilian coffee: 

These Brazilian coffee beans were produced by Florentino Meneguetti. He inherited the farm from his father, Firmino - who planted his first coffee tree 57 years ago. It wasn’t until 10 years ago that Florentino helped introduce speciality coffees to the farm and we are seriously glad that he did. 

Half of the farm is covered in native forest and this sustainable Brazilian coffee production is always balanced to ensure that Florentino protects this natural habitat for years to come.

The temperature at Rancho Dantos is below average for the region, meaning that the coffee fruit ripens more slowly and later in the season. This allows the harvest to be more selective and is done by hand to ensure that only the ripest fruits are picked. 

The cherries are then pulped, but a large part of the mucilage is left on the coffee beans throughout the drying process. The beans are finally transported to a raised terrace where it takes 35-40 days to dry due to the high humidity and low temperatures.

Grown in Brazil, roasted here in Bristol by the Odd Kin fam. 

Enjoy folks!