Brazil Cachoeira da Grama - Cup of Excellence Finalist Coffee Beans 340 gm | Propeller Coffee

Brazil Cachoeira da Grama - Cup of Excellence Finalist Coffee Beans 340 gm | Propeller Coffee

Regular price $20.00
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Tasting Notes: Cherry, Chocolate, Marzipa

Procness: Washed

Altitude: 1900 meters

Varietal: Caturra

Las Brisas is comprised of 49 small coffee growers from the Rioblanco Municipality in the Department of Tolima, producing only 1700 bags of green coffee annually. The growing area is famous for its steep mountains, abundant water and deep valleys that create the perfect recipe for agriculture. Between those high mountains, wind tends to blow year round up from the Rioblanco River and through the coffee fields filling the air with sweet fragrances. Las Brisas is the Spanish word for Breeze, which sums up what’s like to be a coffee grower in the region.

These growers have made great leaps to consistently produce high quality coffee, and continue to seek out ways to improve. Each farm has a micro-mill for traditional washing methods, and either a green-house or roof type drying patios for fully sun-dried coffee. Shade is provided by plantain, chachafruto, guamo, and nogal trees - providing approximately 40% shade cover. They work really hard using techniques like: slow drying with breeze, manual defect removal, specialized tree care, long fermentation processes, picking mature cherries, better beneficios, and investing back into farm infrastructure.

The cup is complex and rich with layers of fruit, chocolate depth, and a sweet finish.

This coffee was purchased from a fellow B-Corp company, Caravela Coffee Importers, who source high quality coffee from small-holder farmers in eight Latin American countries, providing roasters around the world with the opportunity to buy great tasting coffee and build long-term relationships with quality minded producers whilst making an impact at origin. Find out more about Caravela here: , and more about B-Corp here:

340 gm


About Propeller Coffee:


At every step in the process, we take the extra steps to make our coffee the most sustainable it can possibly be: we maintain direct trade relationships; roast our beans using energy-efficient approaches in our low footprint roastery; use biodegradable packaging for our coffee and offset our transportation with Bullfrog’s bio-diesel program.

Propeller has also attained B Corp status, a rigorous international certification for companies that create local prosperity, strong communities, and a sustainable environment.


Finding unique, high-quality coffees is a never-ending quest for us. Our ultimate goal is to purchase 80-90% of our coffee directly from farmers. Every coffee we buy must be chosen through a meticulous selection process. An inspection of the unroasted (green) beans is done to check for any visible defect such as insect damage, black beans, sour beans, broken beans or foreign matter. This rules out a lot of coffees - upwards of 80% of the world's coffees are poor quality and exhibit all sorts of defects that would never make the cut for us. If the sample passes this first test we will lightly roast 100 grams of it in our sample roaster. Then we will cup this sample according to SCAA cupping protocols. The purpose of cupping is to test for quality and flavour. We score all samples using SCAA cupping forms and on the cupping app Catador. If a coffee meets all our criteria (free of defects, & has good acidity, body, balance, and sweetness) and scores high enough, we will consider purchasing it.


2016 Propeller was named micro-roaster of the year by industry trade publication Roast Magazine.

Using a piece of roasting software called Cropster, we record every single batch of coffee that we roast on our Loring SmartRoaster (uses about 85% less energy than a traditional machine). We use this collection of roast profiles a bit like a recipe book for coffee. When a new coffee arrives we first do a bit of homework to figure out a good initial recipe/profile to use on this coffee. We measure the moisture content and density, then check the bean varietal, growing conditions, and elevation, and then search our recipe book for a coffee that we’ve previously roasted that is similar to this new coffee. We will roast the coffee, then cup/taste it and discuss how we can tweak the roast profile to develop it to its full potential.