Brazil — Jamilson Cezati

Brazil — Jamilson Cezati

Grown at 950 masl at the base of Parque Estadual do Forno Grande, this lot challenges the idea that altitude is the variable that most affects quality. Instead, the diversity of the farm’s soil microbiome (shaped by its surrounding tropical habitat) plays a huge role in the quality of the crop.

Brazil is widely associated with natural processing, largely due to its ideal climatic conditions: dry, sunny weather during harvest allows cherries to dry reliably on the tree or across expansive patios. Semi-washed lots are less common. By removing part of the mucilage before drying, this approach lands in a middle ground – holding onto Brazil’s familiar chocolate and nut profile while introducing a balance of body and acidity.

This semi-washed coffee from Jamilson Cezati represents Brazil's distinctive approach to processing, occupying middle ground between the cleaner profiles of washed coffees and the fuller body typical of natural-processed beans. Semi-washed processing removes the fruit layers while retaining some skin contact, a technique that can emphasize both clarity and subtle fruit character. Grown at 950 masl in Brazil's coffee regions, this lot comes from a named producer—a marker of traceability in origin coffees—and is roasted by Assembly Coffee. The combination of altitude, processing choice, and producer focus positions this as a deliberately crafted expression worth exploring alongside other single-origin Brazilian offerings.