From the rolling hills of São José do Rio Pardo comes Tarsila Natural, a community blend from 40 neighboring farms. Highlighting traditional Brazilian coffee, this lot delivers maximum sweetness, low acidity, and a classic chocolate–nut profile. Tarsila reflects Brazil’s consistency and scale, while offering more transparency than most regional blends. By combining smaller lots (below the 83–84 SCA single threshold), it creates a reliable, high-quality coffee that’s accessible, traceable, and rooted in regional identity. Dried for 12 days on patios, then finished in mechanical dryers and silos, the process merges Brazil’s natural method with modern control. The result is a clean, dependable profile—perfect for blends or standalone espresso. Profits support Ocafi’s social and environmental efforts, with over 65% of sales returned to the farmgate—proving scale and sustainability can go hand in hand.
