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Single Serve Coffee Pods

Organic Dark Brazil Nossa Senhora de Fatima

$11.95

Certifications

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Fair Trade Certified Kosher Certified USDA Organic Certified

About

Brazil is at the heart of the coffee universe for a reason. This stunning single origin organic coffee has a sweet and dry body with notes of raisin and sticky baked peaches. The finish is refreshing with hints of exotic wood flavors, rounded off with relatively low acidity from the medium-dark roast level.

Ricardo de Aguiar Resende and his wife, Gisele live on and own the Nossa Senhora de Fatima farm. The couple has worked tirelessly to develop several social programs and have implemented housing for their workers and a school with a full educational program for the farmer's children. A major concern on the farm is eco-preservation so the couple and their worker have replanted native trees, used strictly composted organic fertilizers and became organically certified to produce this truly astounding single estate coffee.

Organic Dark Brazil Nossa Senhora de Fatima - Single Serve Coffee Pods

Roast Level

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light dark

It’s at this roast level that you’ll notice more oil. Medium-dark roasting brings more depth to your brew with notes of baked goods, cacao, and caramelized fruits.

Organic Dark Brazil Nossa Senhora de Fatima - Single Serve Coffee Pods

Roast Body

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Bold Body

Bold-bodied coffees have a heavier, thicker mouthfeel, which is often accompanied by stone fruit and chocolate notes.

Cupping Notes

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Raisin

Peaches

Cedar

Processing

A coffee’s process describes how the seed (aka the coffee bean) is separated from the coffee cherry. Popular methods include washed, dry, and honey, but there are many other processes that put special emphasis on different aspects of these methods.

The washing process

washed

Natural
The drying process

dried

Sun-dried
The varietal type

varietal

Mundo Novo, Catuai, Topazio

Timeline

Harvest and export times are based off when a particular coffee will be at its peak quality. Cherries picked at the start of the harvest season tend to be underdeveloped, and those picked at the end are often overdeveloped, so producers aim for that sweet spot in the middle.

Harvest

May - Sept

Export

July - May

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