Brazil - Bela Vista II
Brazil - Bela Vista II
An inheritance of 15 hectares of land defines the story of this family's unity around the production of high-quality specialty coffees. The brothers, Alan and Jeane, implemented the Alado Coffee project, which seeks to develop complex microlots with distinct sensory profiles that best represent the diversity of Brazilian coffees.
We met Alan Batista in 2023 on one of our trips to Cerrado Mineiro and immediately decided that we wanted to roast his coffees in Lisbon. Brazil produces amazing and complex coffees and we at Buraca Roasters want to showcase the best coffees that are produced there.
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What's the cost for shipping?
We offer FREE SHIPPING to orders in Portugal above €30!
For orders in Portugal under €30, shipping is €6.
What is the SCA scale?
The SCA scale is like the coffee world's treasure map! It rates coffee from 1 to 100, and if your brew hits 80+, it's a true gem (a specialty). But remember, it's not just about the numbers, it's about the adventure – taste the story and support the farmers! 🌟
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MONEY-BACK GUARANTEE
You don't love your coffee? We will give you your money back or replace it for another coffee you might love
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FREE SHIPPING OVER €30
Portugal: free shipping on orders over €30
Azores & Madeira: free shipping on orders over €60
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ALL OUR COFFEES ARE ROASTED WITH LOVE
Fresh and carefully roasted to precision
More Information On This Coffee
The largest coffee producer and exporter in the world also stands out for its quality. The large extensions of Brazil allow for diversified growing areas with complex drink characteristics.
Most of Brazilian coffees tend to be low in acidity, heavy in body and sweet, often with chocolate and nutty flavours. However, there’s such diversity when it comes to terroirs and micro-climates that we are starting to see more often than before high quality coffees that challenge this standard.
Tasting Notes
Mango, Orange, Grape, Lemon and Milk Chocolate
Origin Data
SCA SCORE: 88
VARIETY: Paraíso MGS 2
FARM: Fazenda Bela Vista
FARMER: Alan Batista
PROCESS: Natural, 115h Anaerobic fermentation
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