Savor the taste of Minas Gerais with Natural Mundo Novo, a Brazilian coffee variety grown on the farm Auracária by Casa Almeida Barreto. This natural-processed Mundo Novo harvest of 2023 delivers rich chocolate notes balanced by a crisp hint of apple. With moderate sweetness, gentle acidity, and a straightforward complexity, it offers a smooth, comforting experience that embodies the essence of Brazil.
Let your coffee rest
The coffee should rest for approx. 10-14 days after roasting and be used after 3 months at the latest. The coffee reaches its maximum variety within a certain period of time. Filter coffee reaches its peak between 2-5 weeks and espresso between 4-6 weeks.
At Sandbox, we embrace innovation and challenge the status quo. That’s why we don’t differentiate between espresso and filter roasts, and we use only light roasts to bring out the best in our coffee. We encourage you to explore and experiment with our coffees—whether you prefer filter, espresso, or flat white, make it your own. Be curious, enjoy the journey and let’s learn from each other!
Casa Almeida Barreto
is a family estate specializing in the production of specialty coffee and wine from Brazil.
For their coffee, they employ a combination of scientific and artisanal methods to highlight the unique qualities of each variety. They prioritize minimal interventions to preserve the purity and distinct flavors of their coffee, respecting the specific characteristics of the genetic material, climate, and soil of their terroirs.
The farm is dedicated to sustainable practices and contributing to the local community by providing excellent working conditions, income, and benefits.
Mundo Novo
is a natural hybrid of the Bourbon and Typica coffee varieties, discovered in Brazil. It is known for its high yield and resilience, making it popular among Brazilian farmers. Mundo Novo produces a balanced cup with medium acidity, good sweetness, and often notes of chocolate and fruit, which makes it a favorite for specialty coffee.
Natural Process
The Natural (Dry) process for coffee involves drying whole cherries to let the beans absorb fruit flavors. Ripe cherries are handpicked and sorted, then spread out to dry in the sun for two to four weeks. During this time, they are turned regularly to ensure even drying and prevent mold. Once dried, the outer layers are removed, revealing the green beans inside. This method produces coffee with fruity, sweet notes and a fuller body. However, it requires careful management and is best suited for regions with dry climates.
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