Brazil Anahy is a medium-roast single origin coffee from the south of Minas Gerais, Brazil, grown at 1,100 metres by the Rocha family across two farms and roasted to order in Adelaide, South Australia by Elusive Coffee. Expect dark chocolate, smooth butterscotch, and a touch of peach over a rich body with a clean finish — a balanced, espresso-ready cup that works black or with milk.
Anahy captures the essence of high-quality specialty Brazilian beans. Freshly roasted to bring out its natural sweetness, it delivers a rich body and clean flavour, with a consistently smooth cup whether enjoyed black or with milk.
Anahy is also a component of our Grindstone Espresso Blend, where it brings that South American body and sweetness to the mix.
Roasted to order at our Adelaide roastery, so every bag arrives fresh — available Australia-wide, delivered to your door.
Free Australia-wide shipping on orders over $60.
Coffee details
- Tasting notes
- Dark ChocolateButterscotchPeach
- Roast
- Medium
- Best brewed as
- Espresso / milk
- Process
- Natural
- Altitude
- 1,100 MASL
- Variety
- Catuai
Brewing guides
Espresso
This coffee is best enjoyed as Espresso: Smooth, rich, and bold—perfect for lovers of a traditional espresso shot. Or as Long Blacks: Balanced and flavorful, delivering the ideal blend of intensity and sweetness in every sip
Age Best Used : 14 days after roast
Dose : 18g
Extraction : 36-40g (2:1) in 25-35s
Filter / Pour-over
Filter Coffee Brewing Guide (V60, Chemex, etc.)
Filter coffee offers a clean, smooth, and balanced cup that highlights the subtleties of the beans. Whether you’re using a V60, Chemex, or any other pour-over method, this brewing process allows the coffee’s natural flavors to shine, delivering a lighter yet full-bodied experience.
Brewing Instructions:
- Coffee Dose: 35g of freshly ground coffee.
- Water: 300g of water, heated to around 93°C (200°F).
Pouring Method:
- First Pour: Start with 60g of water for the bloom. Let it sit for around 30-45 seconds to release the gases.
- Second Pour: Add another 60g of water and wait.
- Final Pours: Continue with three pours of 60g each, waiting for the water to draw down between pours.
This 5-pour method ensures even extraction, enhancing the clarity and depth of your brew, while allowing the flavors to fully develop for a perfect cup of filter coffee.
French Press
French Press Brewing Guide
Brewing Instructions:
- Coffee Dose: 30g of freshly ground coffee.
- Water: 450ml of water, heated to around 93°C (200°F).
Brewing Method:
- Grind the Coffee:
Use a coarse grind similar to sea salt. This allows for a slower extraction, which results in a smoother brew. - Preheat the French Press:
Pour hot water into the French Press to warm it up, then discard the water. - Add Coffee:
Place the 30g of ground coffee into the preheated French Press. - Pour the Water:
Slowly add 450ml of water. Stir gently to ensure the grounds are evenly saturated. - Steep:
Place the lid on the French Press, but don’t plunge yet. Let the coffee steep for 4 minutes. - Plunge:
After 4 minutes, press the plunger down slowly and steadily. - Serve:
Immediately pour the brewed coffee into your cup to prevent over-extraction.
Moka Pot
Moka Pot Brewing Guide
Brewing Instructions:
- Coffee Dose: 20g of finely ground coffee (slightly coarser than espresso grind).
- Water: Fill the bottom chamber of the Moka Pot with water, up to the safety valve.
Brewing Method:
- Grind the Coffee:
Use a fine grind, slightly coarser than espresso, for the Moka Pot to avoid over-extraction. - Prepare the Moka Pot:
Fill the bottom chamber with water, just below the safety valve. Insert the filter basket. - Add Coffee:
Fill the filter basket with 20g of ground coffee. Level the surface but do not tamp the coffee down. - Assemble the Moka Pot:
Screw the top and bottom chambers together tightly. - Heat:
Place the Moka Pot on medium heat. As the water heats up, it will create pressure, pushing the water through the coffee grounds into the top chamber. - Watch for the Brew:
When you hear a hissing sound and see coffee filling the top chamber, the brewing process is almost complete. - Remove from Heat:
Once you hear a bubbling sound, remove the Moka Pot from the heat to avoid burning the coffee. - Serve:
Pour the brewed coffee into your cup and enjoy.
Questions & answers
Is Anahy a good coffee for milk-based espresso (lattes, flat whites)?
Yes — Anahy is one of our most milk-friendly coffees. It's a natural-process Brazilian single origin roasted to a medium level, with dark chocolate, butterscotch and peach notes that stay bold and sweet under steamed milk rather than disappearing. That makes it a reliable everyday bean for flat whites, lattes and cappuccinos where you want a classic chocolatey espresso flavour. It also pulls a smooth, low-acidity shot straight, so it suits drinkers moving from supermarket blends toward specialty coffee. At $17 it's also our most accessible single origin.
What does Anahy taste like?
Anahy tastes of dark chocolate, butterscotch and a soft peach sweetness. It's a natural-process coffee from Brazil (Catuai variety, grown around 1,100 MASL), and the natural fermentation gives it a rounded, sweet, full body rather than the brighter acidity of a washed coffee. Roasted medium, it leans comforting and dessert-like — think cocoa and caramelised sugar — with very little sharpness. If you like smooth, chocolate-forward coffee over fruity or floral cups, Anahy is an easy match.
How should I brew Anahy?
Anahy is built for espresso and milk drinks but is forgiving across methods. For espresso, start around an 1:2 ratio (e.g. 18 g in, 36 g out) in 28–32 seconds and adjust to taste. For stovetop (Moka pot) or French press it gives a rich, chocolatey cup; use a medium-fine grind for stovetop and a coarse grind for French press. It's less suited to bright filter brewing than our washed African coffees, but a medium-coarse pour-over still works if you prefer it black. See the on-page brewing guide for lot-specific dial-in numbers.
