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Color Roasters

Color Coffee Roasters is the culmination of years of obsession, backyard tinkering, and the desire to spread the gospel of great coffee.

Color Flag Ship Store & Roastery: Located in beautiful Eagle, Colorado.

We're Heading to Mexico to Source Our Fresh Harvest Coffees - Orders placed between May 17 - May 21 Might Experience Delayed Shipping Times

Brazil Fazenda Nakamura

Regular price $ 20.00

Unit price per 

only -12 left in stock




Brazil Fazenda Nakamura greets your palate with a delightful sweetness reminiscent of your favorite childhood candies. As you sip, you'll discover a delightful medley of flavors: think sweet red fruits, tropical guava, and a distinctive Tootsie Roll-like charm. This coffee is a testament to the incredible potential of Brazilian coffees when processed with care and expertise.



ORIGIN: Minas Gerais, Brazil 
PRODUCERS: The Nakamura Family
VARIETY:  Red and Yellow Catuaí, Arara
ALTITUDE: 1100 masl
PROCESS: Anaerobic Natural
TASTING NOTES: Sweet red fruits, guava, tootsie pop and coconut. 
ROAST TYPE: Light/Medium

Farm Level

The Story of Fazenda Nakamura located in José Gonçalves, Minas Gerais, Brazil, Fazenda Nakamura is managed by Cláudio Fujio Nakamura, a 68-year-old, first-generation coffee grower. The farm spans 250 hectares, with 60 hectares dedicated to growing around 80,000 coffee trees of the Red and Yellow Catuaí, Arara, and IPR 100 varieties at an elevation of 1,050 m.a.s.l.

 A Life Dedicated to Coffee Claudio's coffee journey began in the 1980s while working as a technical consultant in Paraná. Seeing his future in coffee, he seized the opportunity to acquire land and started his first farm in the Jequitinhonha Valley. Shortly after, he moved to Minas Gerais, where he has been growing coffee ever since. With 38 years of experience, Claudio approaches coffee growing with an Agronomist's keen eye, ensuring top-notch bean quality and meticulous processing.

Meticulous Anaerobic Processing This anaerobic lot undergoes a unique processing method. After picking and floating the cherries, they are left to dry ferment in sealed tanks for up to 10 days. The cherries are then placed to dry on open patios for 15 to 20 days, depending on the weather. This meticulous process contributes to the coffee's distinct sweetness and smooth profile.

Brewing great coffee at home can be easy.  The essential tools are critical to making it happen.  They include:
  • Filtered water.  Spring water is ideal.  Removing chloride, sulfur, and iron is essential.
  • A burr grinder.  The more even the coffee particles, the better the coffee.  Burr grinders, whether manual or electric, will do a better job than "whirly-blade" grinders.  Invest in a burr grinder.  Your taste buds (and coffee roaster) will thank you.
  • A scale.  I know using a scale can seem a bit like you're doing something you shouldn't be.  Trust me, you can only brew consistently great coffee with a scale.  Water and coffee are hard to measure without one.
  • Clean equipment.  Properly cleaning your equipment is the only way to avoid stale and rancid coffee flavors entering your cup.  Please keep your equipment clean.  The sooner and more often you clean your gear, the easier it will be in the long run.  Add it to your ritual and thank us later.
  • Delicious and freshly roasted Color Coffee
Now that you have the tools, the rest is easy.  There are infinite numbers of ways to brew coffee.  Here are some of our favorites, with links to coffee professionals who we admire and trust:


In many cases, yes. However, our first priority is quality and flavor. Sometimes these priorities align and our producers are certified organic and/or fair trade. We always pay well above fair trade rates (which are quite low and don’t guarantee sustainability or quality).

Often times, the producers we work with are too small to gain certifications. It’s expensive and laborious. Many of our producers are certified organic and fair trade, including many of our producers in Peru, Ethiopia, and Mexico.


We recommend drinking our coffee within one month of the roast date. Most of our coffees taste best however within 2 - 14 days of roast date.

For espresso, we recommend using coffee that has rested at least 7 days after roast date. This is because coffee gives off CO2 after roasting that can interfere with extraction. One way to get around this is to let your ground espresso dose sit for 30-120 minutes before pulling the shot. Email for more questions about this.

If you are pre-grinding the coffee, we recommend drinking the coffee within one week of grinding.


Yes, we can. Please select how you want your coffee to be ground at the time you place your order. Simply click on the arrow beside "Grind" and make your selection. If you need help choosing let us know the brewing method you will be using to prepare the coffee, in the notes of the order. And we will be happy to grind the coffee for you on our commercial grinder.


These are in the works! We are compiling a bunch and even shooting some video, to help you brew like us at home.

In the meantime...go here: Pour Overs Aeropress to get some expert advice.


A weak brew could the result of a couple things.  First of all, you want to make sure you're using the proper amount of water and coffee.  If you use too much water or not enough coffee, you won't be able to get the strength you need.  A digital scale will ensure you can get the measurements right.  Start with 1 gram of coffee to 16 grams of water and adjust to taste!
The second problem could be a grind size that is too course.  If the coffee bits are too big, you won't be able to pull enough flavor out and the brew will taste weak.  In general for drip coffee, the grind size should be the size of beach sand.  You can also use the brew time to help judge if you're grind is correct.  Most brewing methods should take between 3 and 5 minutes.  If it's going faster than this, it's likely your grind size isn't fine enough.  Grind finer and taste it!

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