• Farmer with the coffee cherries at the farm in Brazil
  • coffee cherries
  • Coffee Farm in Brazil
  • Deyvid, the farmer and 2 time cup of excellence award winner
1 5

Oeuvre - Brazilian Microlot (Med Light Roast)

Oeuvre - Brazilian Microlot (Med Light Roast)

Floral, Honey, and Citrus

Medium-light

$24.00 CAD
$24.00 CAD
Sale Sold out
Shipping calculated at checkout.
Options

Roast: Medium Light

Origin: Brazil - Cerrado Mineiro

Elevation: 1200 masl

Process: Natural

Cupping notes: Bright and floral with notes of cane sugar, delicate honey sweetness, and a crisp citric finish.

Producer information: Deyvid Leandro, Esperança Farm

Variety: Catuai 99

Cup Score: 90

Savor the delicate flavors of Deyvid, a specialty coffee from the heart of Brazil's renowned Cerrado Mineiro region. This Catuai 99 variety delights with Bright and floral with notes of cane sugar, delicate honey sweetness, and a crisp citric finish. Grown at an altitude of 1,200 meters on Esperança Farm, Deyvid reflects the dedication of the grower Deyvid Leandro, whose expertise and innovative approach to post-harvest processes ensure exceptional quality. This coffee comes from a microlot with cup score of an impressive 90 points. Deyvid is also the producer of our popular coffee, Saga. 

100% specialty grade Arabica coffee beans, no added flavors.

View full details

Deyvid Leandro

Located in the heart of the Cerrado Mineiro Region, Esperança Farm boasts a rich history and unwavering commitment to excellence in coffee cultivation.

Acquired by Jose Maria and his brother in the 90's, the farm became a cornerstone of coffee cultivation in the region, establishing a lasting legacy.

In 2021, under the stewardship of Deyvid, Jose Maria's grandson, Fazenda Esperança underwent a transformative shift, propelling it to new heights of success.

Deyvid's journey in the coffee industry began with hands-on experience alongside his grandfather at the age of 10. After two years of working in the fields and patios, he started working in the warehouse and learning about tasting and cupping.

Deyvid Leandro