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Single Origin | Brazil Cerrado Dulce | 250g

Single Origin | Brazil Cerrado Dulce | 250g

Mild, balanced cup profile with notes of malt and
cocoa. Light aftertaste with hints of cereal and
roasted peanuts.
Beans/Ground
€8,38 EUR
€8,38 EUR
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Our roastery will be closed 14-21 August: orders placed in those days will ship from 22 August.
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Brazil - The balance of the sun.

The Cerrado is Brazil's high plateau, where coffee ripens under steady sunshine and dry seasons allow natural processing: the cherries dry whole, and the bean absorbs all the sweetness of the fruit. Our Cerrado Dulce, a Sandalj selection, is one of the purest expressions of this terroir.

In the cup it wins everyone over: very low acidity, a full, rounded body, clear chocolate and cocoa aromas enriched by a hint of roasted peanuts. A sweet, balanced 100% Arabica with no rough edges — the kind of coffee you happily drink at any hour.

It's the single origin we recommend to anyone coming from blends: familiar at the first sip, surprising at the second. Perfect as espresso and in the moka pot, where its smoothness shines.

Body
Acidity
Caffeine

100% ARABICA COFFEE

Why choose a single-origin coffee?

Why choose a single-origin coffee?

Unlike blends, which are composed of coffees from different origins that contribute to a consistent flavor, single-origin coffees are composed solely of Arabica coffee grown on a single plot of land, harvested at the same time, and processed in the same way. These variables, combined with the correct roasting, determine profound organoleptic differences in the cup.

Caffè Verri single-origin coffees are the ultimate expression of our experience as traditional Italian roasters since 1931. We use only the highest quality green coffee beans, carefully selected at source and processed by hand according to customized roasting curves. Finally, our quality department tastes each batch to ensure the consistency of each coffee's unique characteristics in the cup.

ORIGIN

PROVENIENZA
ARABICA
Brazil - Southern Minas Gera
  • ALTITUDE: 800-1200 meters above sea level
  • CULTIVATION: in full sun
  • HARVEST: from June to August
  • PROCESSING: natural with traditional drying on patios

The harvested coffee cherries are selected manually or mechanically to remove unripe fruits and foreign bodies, and then spread out to dry on concrete patios or raised beds. Turned regularly to prevent mold and unwanted fermentation, the skin (exocarp) and pulp and mucilage (endocarp) dry out and their sugars concentrate on the bean, giving it intense body and sweetness, along with a characteristic yellowish color (or even bronze in the so-called foxy beans). Drying can take between three and six weeks, depending on weather conditions. Once they reach 11% moisture content, the now dry drupes are hulled and left in parchment (endocarp) before being de-husked and bagged.

Brewing tips

1.

Prepare the moka pot
Check that the gasket, filter, and spout are clean and free of coffee residue. A clean moka pot prevents bitter and metallic flavors.

2.

Water dosage
Fill the boiler with water at room temperature, preferably low in calcium or filtered, to just below the safety valve, without exceeding it. This is the level that guarantees the correct pressure and a balanced taste.

3.

Coffee dosage
Insert the filter and fill it with ground coffee for moka pots up to the rim, gently leveling it with your finger without creating a mound and without pressing down. This allows the water to pass through the mixture evenly, enhancing both blends and single origins.

4.

Gentle extraction
Screw the moka pot tightly and place it on the smallest burner, with a low flame that does not exceed the base. The coffee must rise slowly in a continuous and regular flow to develop full aromas without burning.

5.

Stop brewing and serve
When you hear the classic gurgling sound and the flow begins to slow down, immediately remove the moka pot from the heat. Gently stir the coffee in the collector with a teaspoon to even out the more concentrated and lighter parts, then serve immediately in cups.

1.

Preheat and keep everything clean
Turn on the machine a few minutes beforehand, run a little water through the group, and use warm cups. Keep the filter and shower head clean at all times to avoid bitter residues and enhance the coffee's aromatic profile.

2.

Measure the coffee for your filter
Fill the filter holder with ground espresso coffee (blend or single origin), distributing it evenly. Generally, you need about 7–9 g for a single shot and 14–18 g for a double shot, depending on the filter used.

3.

Level and tamp evenly
Level the surface of the coffee and tamp with firm, even pressure, keeping the coffee disc perfectly horizontal. Even distribution prevents preferential channels and ensures balanced extraction.

4.

Extract in about 25 seconds
Start the extraction and count: a well-extracted espresso yields about 25–30 ml per cup (or a rough ratio of 1:2 by weight) in about 25–30 seconds, with a compact, hazelnut-colored crema. These rules apply to both classic blends and more delicate single-origin coffees.

5.

Serve immediately and take care of the machine
Serve the espresso immediately after extraction to enjoy the best temperature, body, and aromas. Immediately afterwards, remove the coffee grounds, rinse the filter holder, and keep the group clean: this is essential for consistent results over time.

1.

Prepare your Chemex and filter
Place the Chemex filter with the triple-layer side facing the spout, rinse it with hot water to remove the paper taste and preheat the glass and filter. Empty the rinse water completely.

2.

Dosage and grinding
Place the coffee in the filter with a medium-coarse grind, similar to sea salt. As a universal reference, you can use about 1 gram of coffee for every 15-17 grams of water, for both blends and single origins.

3.

Initial bloom
Pour enough water at 92-96 °C to evenly wet the entire coffee bed (about twice its weight) and wait 30-40 seconds. This bloom phase allows carbon dioxide to escape and prepares for a smoother, cleaner extraction.

4.

Main pour
Continue pouring hot water in slow, circular movements, keeping the water level stable and always wetting the entire surface. Continue pouring until you reach the desired volume, avoiding violent jets that disturb the coffee bed too much.

5.

Extraction and serving time
Allow all the water to drain: a complete extraction with Chemex typically takes about 3.5-4.5 minutes, depending on the dose. When the dripping stops, remove the filter, swirl the carafe gently, and serve immediately to enhance the aromatic purity of the coffee, whether it is a blend or single origin.

Enjoy your coffee!
Single origin coffee

A world waiting to be savored.

100% Arabica coffee, carefully selected and roasted to reveal the complexity and variety of organoleptic properties that it acquires depending on the geographical area where it is harvested.

Take your time and let yourself be taken on a journey across continents and cultures. Observe the bean, breathe in the aroma of the freshly ground coffee, and taste it slowly to recognize the differences in body, acidity, and sweetness.

Each cup tells a story about its land, its growers, and their passion for a pure and precious product. With every sip, a continent awaits you.

Other products in the line:

Artisan-roasted coffee

Why choose artisan-roasted coffee?

Because, thanks to the experience we have gained in more than 90 years, we let you savor carefully selected coffee of absolute quality.

Because the coffee that reaches you is roasted especially only after we receive your order. This way you know you are getting an ultra-fresh product.

Because in every sip you can taste the passion of the tradition of our Italian roasters, handed down through 3 generations, from 1931 to today.

Try it to believe it.
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