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Figs, milk chocolate, and butterscotch. Sweet, rich, and smooth.
Most people choose Whole Bean
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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
More Info
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.
Brewing Recipe
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
Origin Info
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.
