Cup of coffee next to cocoa, hazlenuts, and a cup of wine (flavor notes)

Brazil Patrocinio Natural

cocoa powder • hazelnut • wine like acidity
Regular price$18.74
Shipping calculated at checkout.
Bag Size
Grind Level
  • roasted & shipped the same day
  • In stock, ready to ship
  • Inventory on the way
Grind Levels Explained

Proper coffee extraction is critical for achieving that perfect cup at home. Grind size is one of the few ways to be able to directly affect that extraction rate.

In addition to whole coffee beans, we currently offer 3 different coffee grind levels:

Coarse (Think sugar in the raw, maybe more coarse)
Recommended for

  • Chemex Brewer
  • French Press
  • Cold Brew

Medium (Slightly coarser than table salt)
Recommended for

  • Any flat bottom brewer
  • Kalitta wave
  • Cloth filters

Fine (Slightly finer than table salt)
Recommended for

  • V60 pour overs
  • Typical cone filter coffee pots
  • Aeropress

If you're interested in ground for Espresso, choose fine and mention something in the order comments.

If at all possible, we recommend grinding at home. We prefer Baratza coffee grinders and offer several of their models for sale. Click here to shop for one of their brewers.

In the Cup:

This Brazilian bean offers an incredibly smooth balance between the deeper flavor notes of cocoa and the brighter flavor notes of wine. All pulled together with a hazelnut-like backend, this coffee is the classic bean every Brazilian drinker would love.

Fazenda Santo Antonio

Thales Donizete started building Fazenda Santo Antonio back in 2010, located in the cool, dry microclimate of Patricínio, Minas Geraís. Santo Antonio (or "Santo Antonio da Lagoa Seca" is the full name) sits at 1150 meters above sea level, and at 8 hectares is quite small in comparison to farms in most any coffee producing origin, but TINY compared to the large Estates that are common in Brazil. Smaller overall area means it takes less people to manage, but also means they don't use some of the mechanized harvesting practices that you see at the big farms, like mechanical harvesting for example, that is indiscriminate about cherry ripeness, and very hard on the trees. Thales has put a lot of work into improving the quality of his coffee, and maximizing harvest yields, including attending agronomical courses on best harvesting and post harvest processing practices. His dedication and hard work seems to have made a difference in the cup too, as it wound up being one of the higher scoring Brazils for us this harvest (which says a lot considering ALL of the single producer lots from this project scored over 86 points.). This is a naturally processed coffee, meaning the whole cherry is dried with the seed/beans still inside. This can make for a fruitier profile, though Santo Antonio showcased sweetness more than fruit (candied nut, almond cake) and lush chocolate flavors in the middle roasts. It's a GREAT Brazilian espresso as well! Blending it with another coffee would be a disservice in my opinion!