Brazil Pieter Keijsers

Brazilian coffees have traditionally been seen as a great choice for espresso. But things are changing thanks to innovative farmers like Peter Keijsers. New approaches in growing and processing along with evolving varieties are opening a new chapter for Brazilian coffees – fruitier, livelier and also suited great for filter coffee!

This coffee is roasted light to medium and just a hint more developed to showcase the rich flavors - perfect for all brewing methods.

Regular price €18,90
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Perfect for: Espresso
Also works lovely as: Filter, French Press, Aeropress, Cold Brew, Turkish coffee
Taste notes: Molasses, Chocolate, Raspberry, Passion fruit

Variety: Catigua MG2
Altitude: 1000m
Process: Anaerobic Fermentation
Quality score: 86
Light to medium roast

100% Arabica Coffee

Net weight: 250g/500g

Every coffee lover out there knows Minas Gerais – the. Largest coffee growing state in Brazil. A staggering 55% of Brazil's coffee comes from there. Crazy, right! But Here's the thing ... Minas Gerais coffees have traditionally been the kind of coffee that you drink and forget, mostly used as espresso blend bases.

But lately Brazilian coffees are seeing a resurrection – also thanks to new approaches in growing and processing coffees. And new farmers! Pieter Keijsers comes from the Netherlands, but moved to Brazilway back,where he bought a coffee farm with his wife back in 2008. The farm, called Sítio Maracatu is located in the south of Minas Gerais, a region called Sul de Minas.

With an elevation of appr. 1000m above sea level and a mild annual temperature of 22 degrees Celsius, Pieter has a wonderful playground to develop truly spectacular coffees. Add to thet a modern approach to coffee processing and we have a Dutch guy that is part of the coffee revolution in Brazil.

This anaerobic fermented coffee is a true showcase of Pieter's dedicated work and the new direction of Brazilian coffees that are not just forgettable espresso bases, but lively and fruity gems that also excel as filter coffee.


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Light to medium

Cupping score



Anaerobic Fermentation

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