Andrea Costa, Brazil (Espresso)
Andrea Costa, Brazil (Espresso)
This is our third year sourcing espresso through Bossa and our second year working with Andrea Costa. Her farm, Chacara Santo Antonio, sits from 800 to 1100 metres above sea level beside a protected area with wildlife native to Mogiana.
This Red Catuai is natural processed. The 25/26 harvest brought warmer and drier weather which produced denser beans with stronger sweetness. Andrea kept the drying tight to hold clarity.
We roast this lot for balance. Sweetness and structure for espresso with enough brightness to hold up as a black brew or with milk.
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Origin Mogiana, Brazil
Andrea’s farm sits in Mogiana, a region known for its mild climate, higher elevations and classic Brazilian cup profiles. Coffees from here tend to lean towards chocolate, nuts and soft fruit, with plenty of sweetness and balance.
Producer Andrea Costa
Andrea Costa grows this coffee at Chacara Santo Antonio, a farm sitting between 800 and 1,100 MASL beside a protected area in Mogiana. She focuses on selective picking, consistent drying and clean processing to keep the coffee sweet and clear.
Variety Red Catuai
Red Catuai is a classic Brazilian variety known for reliable yields and a rounded cup profile. Andrea’s lot gives us a chocolate and roasted almond base with a softer dried fruit sweetness.
Process Natural
Whole cherries are dried on patios for around two weeks. The 25/26 harvest was warmer and drier, producing denser beans and stronger sweetness. Andrea kept the drying controlled to avoid over-fermentation and maintain clarity.
Notes Dark Chocolate, Almond, Dried Apricot
Dark chocolate and almond form the base of the cup, with dried apricot bringing a softer fruit sweetness. It’s full-bodied, balanced and designed to work well both black and with milk.
