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Brazil - Magna Larga

Brazil - Magna Larga

Regular price £8.00 GBP
Regular price Sale price £8.00 GBP
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Tasting Profile

Red Berries - Vanilla Fudge & Dark Chocolate




We recommend resting beans for a minimum of 7 days for filter and 14 days for espresso.

Roast Level


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  • Technical Data

    Process: Natural

    Region: Tres Pontas

    Varietal: Topazio

    Elevation: 970 MASL

    Cup Score: 85

  • Natural

    Brazilian Naturals are picked either selectively by hand or strip-picked by hand or mechanically. They are then typically spread to dry on patios or, in the production of some specialty coffees, dried on raised beds. Drying can take 20–25 days, depending on the weather.

From Rancho Grande - the Magna Larga Series.

In August 2023 we visited Flávio Reis and his family & team at Rancho Grande in Brazil.

Having purchased coffee from them before it was an incredible moment in our trip, to spend time touring the beautiful farm, see their facilities and meet the people producing some of our favourite coffees from Brazil.

We learned about and saw the experimental microlots they were working on post harvest, adjusting picking, fermentation & drying times to manipulate flavour and push the boundaries of whats expected from Brazilian Coffee.

6 Months later, we have our first Microlot here to share with you all, Magna Larga.

The Producers

In the 2019 harvest in collaboration with Fafa and the his team at Rancho Grande, Cocatrel Direct and ourselves at Falcon we began some experimental processing methods to start to test the boundaries of what was possible for the coffees from this farm. Initially Cocatrel Direct had had some very good results from using the new static boxes to help slow fermentation and drying down to create profiles not commonly associated with these style of coffees. Building of their initial work and adding another layer of pre anaerobic fermentation before drying in the static boxes we have managed to produce some coffees that we feel live up to the process in cup quality. This range of coffees is named after a breed of horse 'Manga Larga' known form this region for its high quality and special attributes that are part of the history and story at Rancho Grande.

This Topazio Lot was mechanically picked and the the Boia (slightly overipe) cherries were separated by mechanical sorters that separate the quality and density of coffees. After this the coffee was then placed in plastic bags and sealed for 48 hours

After this the coffee was then put into the static drying boxes. These are 1 m deep boxes with capacity for 15000 litre volume of cherry which equates to 25-30 bags of green coffee. The boxes have a vented grill at the bottom to allow for air to be circulated from below up through the drying coffee. Initially cold air will be blown for 12 hours to help slow the fermentation process and then gradually the air temperature will be increased to allow drying for between 10 -15 days. There are two thermometers at different depths to ensure a safe temperature always below 40c. They are referred to as static due to the coffee remaining still in the boxes and not being turned or rotated during drying. This lot took a total of 12 days to dry in the static box.

After it is dried the coffee is then left to rest for approximately 1- 2 weeks before being milled. This method has allowed the production of more fruity and prominent profiles from the usual profile we associate with Brazil natural coffee.

  • Free Shipping

    For all orders over £25 we offer a free shipping service via Royal Mail or DHL.

  • Roast Days

    We currently roast Tuesday, Wednesday and Thursdays, aiming to pack and ship your coffee as fresh and quick as possible.