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HomeCoffeesBrazil Fazenda Matao
Mococa, São Paulo · Brazil

Brazil Fazenda Matao

Anaerobic Natural Arara, grown at 790 to 940 masl

Roasted by Kiss the Hippo

Recently sold out· checked 3 Aug
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
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Details

RoasteryKiss the Hippo· London, United Kingdom
FarmFazenda Matao, Brazil≈
ProducerMarco A. Guardabaxo
ProcessAnaerobic Natural✓
HarvestJanuary 2026✓
Altitude790 to 940 masl✓
ClimateHumid subtropical, dry winter
VarietiesArara✓
Roast—
Tasting notesBlack Cherry, Cacao, Walnut✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • Black Cherry
    Fruity › Cherry
  • Cacao
    Nutty/Cocoa
  • Walnut
    Nutty/Cocoa

Supply Chain

  1. Farm

    Fazenda Matao, Brazil

    Grown by Marco A. Guardabaxo · Mococa, São Paulo

  2. Harvest

    Anaerobic Natural · 2026

  3. Roastery

    Kiss the Hippo

  4. Coffee· viewing

    Brazil Fazenda Matao

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarBrazil | Fazenda Cruz AltaBrazil Coracao De MelaoBrazil Fazenda Sao Silvestre, 1.000 gBrazil, CacaoBrazil Fazenda SertãoBrazil Fazenda Sao Silvestre, 500 gMore from this producerMarco A. Guardabaxo6More from this farmFazenda Matão6 moreSame variety, exploredArara89Similar flavour profileBlack Cherry, Cacao, Walnut525Same processAnaerobic Natural776From the same originBrazil2605More from this roasterKiss the Hippo137 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessAnaerobic NaturalAltitude790 to 940 masl
EspressoEspresso
Standard
Dose18 gOut36 gRatio1:2Temp93°CTime0:28
Grindfine

“Intense and syrupy, pulled at 9 bar.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability

Harvest sourceObserved