Orange Brown

Cerrado Mineiro and Alta Mogiana get most of the attention. For good reason.

But Brazil is bigger than the regions everyone already knows.

Norte Pioneiro, Paraná is one we've worked in for a while. It just doesn't get talked about as much.

That's the advantage of working with people who actually know Brazilian coffee beyond the usual names. We see the full map, not just the familiar parts of it.

Want to know what else is out there? Link in bio

We sent something out last Friday that you don't want to scroll past.

A real update on this year's harvest. What's actually available, what's getting harder to find, and what that means for your sourcing plans over the next few months.

Check your inbox.

Not there? DM us and let's chat.

Most importers source from a spreadsheet.

We source from relationships. Years of visiting farmers, walking the farms, understanding exactly what it takes to get exceptional coffee from Brazil to your roastery.

We show up at origin. We cup every coffee. We stay close to the beans from tree to cup.

As Brazilian Canadians, we bridge two worlds. Deep origin knowledge and a clear understanding of what North American and international roasters actually need.

That's not a marketing line. It's why our roasters keep coming back.

We believe better conversations lead to better decisions. And better decisions build stronger partnerships.

That's why every sourcing relationship starts with a real conversation about your roastery, your needs, your goals.

This is Orange Brown.

Start the conversation. Link in bio.

This producer opened up one of the fermentation tanks so we could see exactly what's happening inside.

Cherries, resting, doing their thing.

Fermentation is one of those steps that happens out of sight for most roasters. We got to see it in real time.

Every tank, every batch, its own timeline.

This is the kind of detail that shapes the cup before it ever gets to a roaster's hands.

Want to know more about how this year's lots are being processed? Link in bio.

Raised beds, red tarps, and a lot of intention behind both.

This producer in Alta Mogiana dries coffee on raised beds covered in red tarps.

The red filters out UV rays and slows down the drying process.

Slower drying means more control. More control means a more even result cup after cup.

Small detail. Big impact on what ends up in your cup.

This is the kind of decision that happens long before the coffee ever leaves the farm.

Curious about how Alta Mogiana lots are processed this year? Link in bio.

We've been getting questions about coffee drying on the tree. The real answer is more complex than a quick reply.

If moisture is low, the coffee dries on the tree and finishes drying on the patio. That's it. Still fine. Can still go through different natural processes. Can still be specialty.

The problem starts when there's moisture and the coffee sits too long before harvest.

That's when unwanted fermentation can kick in, right there on the tree. Tasting profiles shift. Quality drops.

And if it rains on top of that, the coffee falls to the ground. Different coffee. Different quality entirely.

It depends on the region, the moisture, how long it sits like that.

Sometimes it's still a good natural, still specialty. Sometimes it slides toward commercial grade, or just doesn't cup the way we want.

No simple yes or no here. Just a lot of variables working at once.

Questions about this year's lots? Link in bio.