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Origin: Caparao, Brazil
Roast: Espresso
Producer: Clayton Barrossa
Altitude: 1400 Meters
Varietal: Red Catuai
Process: Natural

Ninho da Águia is located on the slopes of one of Brazils national wonders, Pico da Bandeira. Our coffee grows on higher-than-average altitude in this country, which gives the cup a very interesting flavour profile: Notes of butterscotch, red currants, ripe fruits and chocolate ganache are supported by an elegant acidity. Floral finish. 

Clayton Barrossa is a rock-star within a new generation of coffee growers in Brazil. He is making headlines with high pricing for his handmade qualities. He also roasts himself and supplies Michelin-Star Restaurants with his coffees. We are proud to be his partner, and Clayton shares his absolute top lots with us every year. He lives with his wife and daughters on the estate. Being connected to an important national park, it is unquestionable for Clayton to be fully organic to preserve the land for generations to come.

Only fully ripe cherries are picked by hand, sorted, and gently dried on raised beds. The drying period is between 20 – 30 day to create an even consistency throughout the beans and to fully develop its flavours.