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Figs, milk chocolate, and butterscotch. Sweet, rich, and smooth.
Most people choose Whole Bean
Arrives by
Order within
Tasting Notes: Figs, Milk Chocolate, Butterscotch
Origin: Brazil Region: Bairro Serra dos Borges, Minas Gerais Varietal: Arara, Red Catuai Process: Natural MASL: 1,000–1,300 M.A.S.L Farm: Serra Dos Borges Producer: Adonai Galvao Silverio, Bruno Edivaldo Silverio
Brewing Recipie
Espresso: 1:2 coffee to water, water temperature 91°C, extracted in 28–32 seconds
Pour over: 1:16 coffee to water, water temperature 89°C, pour in stages, brew time 2:30–3:00 min
French press:60–65g coffee per litre of water, water temperature 91°C, brewed for 3–4 min
Aeropress:16g coffee, 250g water, water temperature 91°C, brewed for 1:30–2:00 min, press time around 45 sec
Stove top:18g coffee, 200g water, 94°C, grind size extra fine, brew time 5.5 min
Description
SUGAR RUSH – Brazil (Natural)
Tasting Notes: Figs, Milk Chocolate, Butterscotch
Origin: Brazil Region: Bairro Serra dos Borges, Minas Gerais Varietal: Arara, Red Catuai Process: Natural MASL: 1,000–1,300 M.A.S.L Farm: Serra Dos Borges Producer: Adonai Galvao Silverio, Bruno Edivaldo Silverio
Coffee Overview
This natural-processed lot, was harvested during the 2025/2026 season and arrived in February 2026. Featuring a peaberry screen size and an SCA score of 85, the coffee delivers a rich and sweet profile with notes of figs, milk chocolate, and butterscotch, complemented by cupping characteristics of cherry, milk chocolate, and muscovado sugar.
Farm / Producer
Serra Dos Borges farm is located in Bairro Serra dos Borges in Minas Gerais, Brazil, at elevations ranging from 1,000 to 1,300 metres above sea level. The farm is operated by Adonai Galvao Silverio and Bruno Edivaldo Silverio, who both carry deep family ties and personal dedication to coffee cultivation.
Adonai Galvao Silverio returned to his family farm after his father fell ill and discovered a passion for coffee production. Over the past nine years, he has committed himself to improving quality and productivity, seeing coffee as both a livelihood and a path for growth and achievement.
Bruno Edivaldo Silverio continues a legacy that began with his grandfather in 1977. Despite setbacks such as a devastating frost in 1979, his family rebuilt the farm through resilience and dedication. Since 2008, Bruno has been actively involved in the farm’s operations, working to honor his family’s legacy while continuously improving coffee quality.
Together, they bring experience, perseverance, and a shared passion for producing high-quality coffees.
Grind Info
Whole Bean Just beans. Suitable for grinding at home to match your preferred brewing method and equipment.
Fine Espresso Ground finer for commercial espresso machines that use higher pressure, larger baskets, and more consistent extraction systems. Examples: La Marzocco, Victoria Arduino, ECM, Rocket
Home Espresso Grind Ground slightly coarser to suit domestic espresso and bean-to-cup machines, which typically operate at lower pressure and flow rates. Examples: De'Longhi, Sage, Philips, supermarket espresso machines.
Stove Top Grind Slightly coarser than espresso, designed for moka pots and stove top brewers where pressure is lower than traditional espresso machines. Examples: Bialetti and other stove top brewers.
AeroPress Grind Medium-fine grind optimised for AeroPress.
Filter Grind Medium grind designed for slower extraction methods that rely on gravity rather than pressure. Best suited for filter coffee brewers and drip machines. Examples: Moccamaster, Melitta, V60 and batch brew systems.
