Anahí Tropical, Brazil - Bright Side Coffee
Anahí Tropical, Brazil - Bright Side Coffee
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Load image into Gallery viewer, Anahí Tropical, Brazil - Bright Side Coffee

Anahí Tropical, Brazil - Bright Side Coffee

Regular price $22.00

Unit price per 


How do you like your beans


Hailing from the renowned Cerrado region of Brazil, Danilo Barbosa's Anahí Tropical yields a cup that is soft, gently fruity, and frigging delicious. Fazenda Cachoeira's origin spans back to Danilo's great grandfather Elias, and it has since been passed down from generation to generation. Danilo credit's a family-focused approach, with the family living and working on the farm together, resulting in some incredible lots of coffee. 

The Anahí surprised us the day it landed on the cupping table. Traditionally, we are accustomed to coffees from Brazil sharing tasting characteristics as any origin does on a broad scale (chocolate, stone fruit, nutty). While this coffee definitely has some of those characteristics, it's also very sweet and melony. We feel it shares characteristics with a previous coffee from Elkin Guzman, his Natural Lactic process, with a softer expression and a Brazilian twist. All this to say, this is a dang tasty cup of coffee, and you should absolutely give it a go if it intrigues you. 


Tastes: Kiwi, Watermelon, Marshmallow
Feels: The Kool Aid man has changed his ways, respectfully using the front door instead of breaking walls
Side: *Bright Side

Origin: Brazil
RegionCerrado Mineiro
Producer Danilo Barbosa
FarmFazenda Cachoeira
 Natural Anaerobic
Fermentation Time: 72 Hours
Drying Method Pre-pulping, drying on cement patios
Importer: Orange Brown Imports



From Orange Brown:

Fazenda Cachoeira

The tradition of coffee production has been in the Barbosa Family since the twentieth century. Mr. Barbosa ancestors, his great-grandparent Elias Barbosa passed it on to his grandparent Claudio Barbosa de Paula and from him to his father, Jairo Barbosa de Paula and now Mr. Barbosa works with his generation, his sons Vítor Marcelo and Sergio Ricardo. When Danilo says family business, he means husband, wife, father, son, and daughter-in-law all working together, so the office is like a big home where everybody shares the same dream, supports each other, learns and grows together. The office is located in Carmo do Paranaíba, Estate of Minas Gerais, where the team is composed of ten people, cooperating to deliver the best coffee.

Unique Quality

From the choice of the varietal to the harvest season, the Barbosa family works hard to deliver the best coffee. All the processes are closely watched and the Quality Control team follows all the stages of the traceability program, from the tree to the warehouse, and from the warehouse to the world.

About Cerrado Mineiro

The Cerrado Region has all the conditions to produce specialty coffee. During the dry season, humidity is low, temperatures are lighter, and the coffee quality is accentuated. Defined seasons, soil and topography combined with experienced crop management, provide everything we need to deliver the best coffee.

Direct Trade

For many decades the family produced and sold the coffee to exporters around the region, always with a huge demand from buyers, crop after crop, the dream was to trade directly with the importers all around the world. Researchers were executed on coffee quality, sensorial analyses, consistency, screens, and a decision was made, the family is now exporting great coffee around the world on a Direct Trade basis, from our farm to your cup.

Shipping Policy

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Shipments are sent out from the roastery on Monday's & Friday's. For In-Store Pickups, please wait for the email notifying you that your order is ready for pickup - usually within 1 business day.

$7 Flat Rate Shipping - British Columbia Only

Coffee Grinding Policy

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** We charge an addition .50c Grinding Fee per bag for coffee that needs to be pre-ground. 

But hang on a sec!

We'd be remiss if we didn't take a minute to mention WHY we think you should track down a grinder to enjoy the best cup of joe possible. When coffee is ground, the stuff inside that makes it unique and amazing begins to degass. The longer your coffee sit's around ground, the more it degasses and becomes a ghost of the beautiful bean it once was. Of course, there are times when grinding to brew isn't possible, you do you man - we figured we'd drop some knowledge in the event it provides a bit of info that ultimately leads you to a better brew! 

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