Brazilian specialty coffee. A coffee with nuances for the sweet tooth: cocoa and dark chocolate provide an intense aftertaste.

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The IBC12 variety by JC Grossi & Filhos is perfect for lovers of full-bodied chocolate coffee: a delicious taste of dark chocolate, raisins and nuts, aromas of chocolate, coffee pulp and cinnamon, and a tender citrus acidity. A cup of this coffee will leave an intense and pleasant aftertaste in your mouth. It has undergone a natural process.

In 1995, José Carlos Grossi planted his first experimental plantation in collaboration with the Campinas Agronomic Institute (IAC). He drew up a list of test varietals and named them IBC. The varietal that stood out the most in terms of quality, productivity and bean size was number 12 - the IBC12. Since that year, the IBC12 has spread throughout the Cerrado Mineiro region and has recently been launched by the IAC as IAC-125 RN.

Cerrado de Minas is the first Brazilian coffee-growing region to be given the status of designation of origin (Cerrado Mineiro), giving it a status similar to wine-growing regions. With an altitude of 800-1300 masl and well-defined seasons (humid summers and mild, dry winters), this region is very suitable for growing coffee. Popular species here are Mundo Novo and Catuaí.

The Grossi family started growing coffee as far back as 1879. Today's family business was founded in 1972 by José Carlos Grossi. The beginnings were anything but ideal, as he faced difficult conditions for growing coffee, but immediately after the first successful harvests he took a step forward. he created experimental plantations where, to this day, Grossi & Filhos cooperates with research institutes to find out which minerals and organic compounds are best suited to the soil and to a particular type of coffee tree. This knowledge is applied to the cultivation of coffee, resulting in an exceptionally tasty cup of coffee with unforgettable aromas.

The harvest is done mechanically and manually, and the coffee is organically processed on the same day on the premises where little or no water is used. The coffee is then spread on a concrete platform, and the drying of certain coffee varietals is afterwards completed in three stages in mechanical dryers, which enhances their flavors and ensures the uniform quality of the coffee beans.

Additional information


Cerrado Mineiro


840-1140 m





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JC Grossi & Filhos


1 kg, 5 kg