Cuia offers a selection of coffees from small Brazilian producers Photo: Raphael Criscuolo
Next Tuesday (24th), the National Coffee Day. The choice of date, which was established by the Brazilian Coffee Industry Association (ABIC) in 2005, is not a mere coincidence – it marks the beginning of harvests in some coffee regions of the country. Whether espresso, strained, iced, pure or with milk, the fact is that coffee is a perfect companion for any time of day. And it can also be quite an ending to a meal.
With an eye on this, restaurants have increasingly invested in a good selection of cafes. “It’s the last thing the customer asks for at the restaurant. If the coffee doesn’t match the rest of the meal, you can end the experience”, says chef Fellipe Zanuto, from Hospedaria restaurant. As restaurants are increasingly committed to looking for good ingredients, “it is only fair that this concern extends to the quality of the coffee that is served”, says consultant and curator Dany Simon, who is responsible for the coffee service at Cora restaurant.
The brewed coffee served at the Cora restaurant is based on beans from small producers in Serra da Mantiqueira in Minas Gerais. Photo: Werther Santana/Estadão
More than investing in quality coffee, restaurants also look for beans with more complex notes and aromas, many of them coming from small producers. “The idea is to show that coffee can go beyond what you are used to and provide a good experience,” says Simon. Next, check out a selection of restaurants where it’s worth ordering an after-meal coffee.
Located in the Megafauna bookstore, in the iconic Copan building, the address led by chef Bel Coelho presents a selection of coffees from small Brazilian producers, curated by Oop Cafés Especiais, from Belo Horizonte (MG). Among the suggestions, we highlight the coadão (R$ 7), extracted from a blend of red catuaí from Venda Nova do Imigrante (ES), with notes of brown sugar, caramel and chestnuts, and the microlot (R$ 9) yellow catuaí 62, with notes of caramel and light acidity, produced in Lúna (ES).
Where: Av. Ipiranga, 200, store 48, República. 93100-7700. 10 am / 10 pm (Sunday 10 am / 6 pm closed Mon). Delivery by Rappi.
Coadão do Cuia Café, extracted from a blend of red catuaí from Venda Nova do Imigrante Photo: Raphael Criscuolo
Installed on top of an old building, next to the Minhocão, the restaurant run by Argentine chef Pablo Inca presents a product kitchen, inspired by its homeland. The brewed coffee (R$9) served at the restaurant is based on beans from small producers in Serra da Mantiqueira in Minas Gerais and is roasted by Tocaya. The one of the moment is the yellow bourbon, with fruity notes and present acidity.
Where: R. Amaral Gurgel, 344, 6th floor, Vila Buarque. 3231-4561. 12pm / 3pm and 7pm / 11pm (Sat. 12pm / 4pm and 7pm / 11pm. Sun. 12pm / 5pm. Closed Mon.)
Cora’s strained coffee is roasted by Tocaya Photo: Nani Rodrigues
At the top of Shopping Light, the gastronomic complex under the command of chef Onildo Rocha is on display with the Sertões season. Barista Boram Um, from Um Coffee Co., is responsible for the complex’s coffee menu. Available in either espresso or strained version, the coffee is a sertões blend (from R$9), based on red catuaí from Serra da Canastra, (MG), which has citric acidity and notes of yellow fruits, hazelnuts and cocoa.
Where: R. Formosa, 157 (Shopping Light), Centro. 2853-0373. 12pm / 11pm (Fri and Sat. 12pm / 12am. Sun, 12pm / 4pm).
Barista Boram Um, from Um Coffee Co., is responsible for the Priceless coffee menu. Photo: Wesley Diego Emes
THE restaurant led by Gabriela Barreto It has an intimate atmosphere and a product kitchen, in which fire deserves the status of a protagonist. The brewed coffee (R$ 15) served at the restaurant is based on the red catuaí, which is grown by the Lacerda family in Esperança Feliz, in the Caparaó region of Minas Gerais. With strawberry notes, the coffee is prepared at the table.
Where: R. Mateus Grou, 345, Pinheiros. 3083-6998. 19:00 / 23:00 (Sat. 13:00 / 16:30 and 20:00 / 23:00 closed Sun and Mon). Own delivery and by Rappi.
At the Chou restaurant, coffee is prepared at the table Photo: Gui Galembeck
Under the command of chef Fellipe Zanuto, the restaurant that celebrates the cuisine of immigrants could not leave coffee off the menu – many of them came to work on the coffee plantations. The choice is the yellow catuaí coffee from Fazenda Alto da Serra, from Matas de Minas (MG), which is roasted by Café Hotel and has notes of blueberry and cassis. It arrives at the table in the strained version (R$ 8)
Where: R. Borges de Figueiredo, 82, Mooca. 2291-5629. 12pm / 3pm (Tues. to Thu. 12pm / 3pm and 6pm / 10pm. Fri and Sat. 12pm / 11pm. Sun. 12pm / 5pm). Own delivery and by iFood.
In the two units of the Brazilian cuisine restaurant led by chef Manuelle Ferraz, it is possible to end the meal with a coffee brewed in a mini cloth strainer (R$ 7) at the table itself – a habit that is part of the affective memory of many Brazilians. It is a special blend developed by Martins Café, from São Manuel (SP).
Where: Av. Paulista, 1578, (Masp), Second basement. 3266-6864. 11:30 am/ 3:00 pm (Sat. and Sun. 11:30 am/ 4:00 pm closed Mon.). Delivery by iFood and Rappi.