Royal Roast – Empress Light Medium Roast


  • Flavor notes of chocolate, hazelnut, and brown spice
  • Body notes: clean and sweet with low acidity
  • Cupping Notes: Very prolonged, pleasant aftertaste, well-rounded
  • Single origin beans from Santa Izabel Farm located outside of Ouro Fino/MG
  • Coffee growing area: 125ha
  • Altitude 1.105m on terraced soil
  • Rainforest Alliance and Fair Trade Certified
  • Small batch roasted on vintage Probat Roaster

Give yourself the Royal Treatment


  • Made Using Renewable and Compostable Material
  • Nitro Sealed for freshness
  • High Barrier for lasting shell life


  • Hand Roasted in Small Batches
  • 100% Specialty Coffee no crystals or additives
  • Full Immersion Filter for perfect steeping
  • Biodegradable non-GMO woven bag
  • Ultrasonic Sealed with no glues or staples
  • Precision Ground and Pre-Dosed for Consistency
  • Enlarged Bag for optimum brew ratios
  • Direct Trade specialty coffee (farm to cup, and beyond)
Royal Roast

Empress Features

Flavor notes of chocolate, hazelnut, and brown spice
Body notes: clean and sweet with low acidity

What makes Royal Roast Unique

Coffee Quality Control
Our farms passionately strive for high-quality coffee production that is sustainable and environmentally friendly
  • Single Origin, 100% Arabica Bean
  • Hand-picked on Terrace Soil
  • Altitude: 1.105 meters above sea level
  • Shade-grown, sun-dried, natural processed
  • Rainforest Alliance & Fair Trade Certified
  • Certified Kosher
  • Hand-roasted on vintage Probat Roaster
From Brazil to Brooklyn to your coffee cup, Royal Roast coffee beans are roasted in Red Hook by our Master Roaster. Taste the rich flavor qualities of the soil and climate of Minas Gerais. Our coffees are unique, fully traceable, and available only in small quantities.


Our Micro-lot coffee comes from coffee beans are cultivated by our Farm Director, Humberto Florezi Filho. The beans are grown slowly to full maturity in terraced mountain shade on our Fazenda Santa Izabel. With the region’s high altitudes, our coffees are highly balanced and well-rounded with a clean delicate finish.
Map of Brazil
Coffee Beans in Air


These Arabica obatã beans are picked by hand to deliver the ripest cherries. They were anaerobically fermented for 24-hours to remove the outer skin without damaging the cherry seed. The beans then were then washed, sun-dried and rested for 30 days in our granary before processing. The post-harvest team rigorously monitored the entire process. The post-harvest system includes state of the art tractors, wet method, dry method, processing, and grading. Each member of our post-harvest team is responsible for only one step in the process, and all are well-trained and add value to the coffees.


Fazenda Santa Izabel engages in socio-environmental practices and preserves the quality of each crop. Offering courses and workshops for small local farmers/producers in the region, we provide them with tools and knowledge to improve and reinvest in their crops, move outside of the standards of industry pricing, and sell their beans at a higher price, allowing them to reinvest and grow in their community. With our full vertical integration of the supply chain, our Nobletree farmers cultivate and grow coffees with patience and skill, knowing that their hard work and innovation will be recognized and enjoyed.
Coffee Beans on Fruit Vine

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