Brooklyn Roasting Company - Brazil

Brazil has lead the world in coffee production for over 150 years, nearly monopolizing production in the 1920s with 80% of the world’s coffee production. The second closest producer by volume is Vietnam, however Vietnam produces a majority of Robusta coffee and is considered to be lower quality. Almost all of Brazil’s production of coffee is dry processed, also called natural processed. Even though Brazil is responsible for 25-30% of the world’s coffee, most farms are less than 10 hectares in size.

This offering comes from the family owned Sitio Posses, which is located in the southern portion of Minas Gerais and near the border of the state of Sao Paulo. The Estate is run by Jose Luis Correa and his family. In fact, Jose learned many of his farming practices from his parents and continues to pass them down to his children. This Sitio Posses features chocolate and almond notes.

Brooklyn Roasting Company - Iris Espresso

Iris Espresso is a sweet, spicy, extremely well-balanced blend of three distinctive beans – Peru High Grown Andes, Sumatra Aceh, and our new Ethiopian Natural – roasted together in small batches. Very barista-friendly, this coffee is soft and creamy, with a deep russet crema and chocolate-berry flavor and finish. Also delicious in a presspot or pourover. A worthy complement to most desserts.

Brooklyn Roasting Company - Mocha Java

The Mocha Java blends dates from the 18th century, at a time when Europeans had a fairly limited menu of coffees to choose from. Mocha, “the world’s original commercial coffee”, is named after the Yemeni port of Mokha, or al-MukhÄÂ?, where beans from across Eastern Africa were traded and exported. At that time Yemen controlled most of the trade moving between the Arab world and the Indian Ocean, and also received beans from Java, an Indonesian island recently colonized by the Dutch, who had introduced coffee cultivation. Inevitably, these two coffees came together to form the world’s first blend. BRC’s twist on this centuries-old classic combines a dark-roasted bean from Sumatra, a little further north along the Indonesian archipelago, with a washed heirloom Arabica from the mountains of Ethiopia, the birthplace of coffee.