Brazil Caldas is a naturally processed specialty green coffee from the Sul de Minas region of Minas Gerais, grown at 1,200 metres above sea level within the volcanic caldera microclimate that distinguishes this area from other Brazilian growing zones. The volcanic soil and enclosed caldera environment create a distinct terroir that concentrates mineral richness in the bean and contributes to the clean sweetness and creamy body that define this lot. Scored SCA 83 from the 2025/26 fresh harvest, this is a dependable, production-ready Brazilian natural suited to medium through medium-dark roast profiles for single origin filter and espresso programs, and a consistent blending base for commercial espresso production. 100% Arabica, available in 1 lb, 2.5 lb, 10 lb, 15 lb, and 30 lb.
Ships across Canada. Wholesale supply available.
Cup profile +
Aroma
Cocoa, roasted hazelnut, light vanilla
Tasting notes
Milk chocolate, caramel, roasted hazelnut, soft stone fruit
Acidity
Soft, approachable, non-assertive
Body
Smooth, coating, rich texture
Finish
Sweet, clean, lingering caramel
Roasting guide +
Brazilian naturals at 1,200 masl are moderately dense and roast predictably with consistent first crack signals. The caldera microclimate produces a clean natural with less fermentation variability than higher-altitude Ethiopian naturals, making this a forgiving lot for production roasting across large batch volumes. Allow a full drying phase to drive off residual fruit moisture before entering Maillard. The milk chocolate and hazelnut character develops early in the development phase — do not over-extend development or the caramel sweetness becomes flat.
Medium roast
Drop 45 seconds after first crack. Milk chocolate and hazelnut fully developed. Stone fruit sweetness present. Caramel in the finish. Best for single origin filter and espresso where origin character is the focus.
Medium-dark roast
Drop 75 seconds after first crack. Caramel deepens toward dark chocolate and brown sugar. Body increases. Stone fruit recedes. Strong espresso blend base — adds body and sweetness without sharpness. Ideal for scalable production roasting.
Dark roast
Drop 10 seconds after second crack. Bold, roasted, bittersweet chocolate. Heavy body. Natural sweetness persists as a background warmth. Suited to commercial espresso blends and French press programs requiring full body at volume.
About this coffee +
Sul de Minas sits in the southern portion of Minas Gerais state, Brazil's most productive specialty coffee region. The Caldas area within Sul de Minas occupies a former volcanic caldera — a collapsed volcanic crater that has filled over millennia with exceptionally mineral-rich soil derived from basalt and other volcanic rock. This closed topography creates a distinct microclimate with regulated temperature variation, higher humidity retention, and volcanic mineral density in the soil that distinguishes Caldas lots from standard Sul de Minas production. At 1,200 metres above sea level it sits at the practical upper end of the Brazilian specialty altitude range.
Natural processing concentrates the inherent sweetness of the bean during sun-drying, producing the creamy body, milk chocolate, and caramel character that makes Brazilian naturals one of the most commercially versatile green coffee categories available. Unlike the more expressive fruit character of Ethiopian or Yemeni naturals, Brazilian naturals from Sul de Minas tend toward a cleaner, more controlled sweetness that blends predictably and performs consistently across batch sizes — making this lot well suited to commercial roastery production at scale.
The 2025/26 harvest designation confirms this is a fresh crop lot with full green bean stability for immediate roasting or planned storage. For commercial roasteries managing inventory across seasons, fresh harvest Brazilian greens from Sul de Minas are among the most reliable lots available for maintaining consistent production quality throughout the year.
Specifications +
Origin
Brazil
Region
Caldas, Sul de Minas, Minas Gerais
Process
Natural (Dry Process)
Grade
Specialty — SCA 83
Altitude
1,200 masl
Harvest
2025/26
Species
100% Arabica
Recommended roast
Medium, medium-dark, dark
Available sizes
1 lb, 2.5 lb, 10 lb, 15 lb, 30 lb
Frequently asked questions +
Why is Sul de Minas considered a premium Brazilian growing region?
Sul de Minas sits in the southern highlands of Minas Gerais state and produces consistently high-quality Brazilian specialty coffee due to its combination of altitude, temperature variation, and soil quality. The Caldas area specifically occupies a former volcanic caldera where basalt-derived soil creates exceptional mineral density — a terroir advantage that produces cleaner, sweeter naturals than standard Sul de Minas lots. The region's consistent harvest conditions and established processing infrastructure make it one of the most reliable sources for production-scale green coffee buying in Brazil.
Why do commercial roasteries choose Brazilian naturals as espresso blend bases?
Brazilian naturals deliver three things that espresso blends require: body, sweetness, and low acidity. The natural process concentrates sugars in the bean during drying, producing a creamy, full-bodied cup with chocolate and caramel character that anchors multi-origin blends without competing with brighter Ethiopian or Colombian components. Brazilian naturals also roast predictably at scale, hold consistency across large batch sizes, and price competitively — all priorities for commercial roasteries building blends for ongoing wholesale supply to cafes and food service accounts.
What is the 2025/26 harvest designation and why does it matter?
Coffee is an agricultural product with annual harvest cycles. A 2025/26 harvest designation confirms this lot is from the most recent Brazilian crop year, meaning the green beans have not been sitting in a warehouse for multiple seasons. Fresh harvest green coffee has more stable moisture content, better aromatic integrity, and more predictable roasting behaviour than older crop lots. For commercial roasteries managing quality consistency across high-volume production, buying fresh harvest Brazilian greens reduces the variability that older crop lots introduce.
How should I store this green coffee?
Store in a cool, dry place away from direct light and moisture. Green coffee is stable for 12 to 18 months in correct storage conditions. We ship all our green coffee in 9 layer hermetic Ecotact bags to preserve moisture content and the aromatic character of this lot between roasting sessions.
