Every month we will bring you two brand new, truly exceptional coffees. Bringing together bright and vibrant coffees from producers that we work closely with, always in line with the changing seasons. This box is an opportunity for us to share our most exciting micro-lots, never repeating a coffee within a calendar year. We roast and ship these coffees at the beginning of each month so all new orders placed will be not be shipped immediately.
Box 026 will ship on Monday the 3rd of March. In this month's box, we feature two coffees from Brazil. Both are very fruit forward and process driven, could this be the first taste of spring? The accompanying written article provides an overview of coffee production in the largest coffee producing nation.
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Benicio #1 Jaguara
The Jaguara farm, owned by Natália & André, is a firm Round Hill favourite. Their son Benicio is the namesake of this sweet extended fermentation natural. The 90 hectare Jaguara farm is owned and operated by Natália Brito & André Luíz Garcia, and is situated near São João del Rei. The high altitudes (for Brazil) and red/yellow volcanic soils provide ideal conditions for growing coffee. The couple exclusively utilise natural processing methods, but have recently been experimenting with the fermentation and drying procedures to produce their more experimental ‘concept’ coffees such as this one.
- Taste
- Tropical, Chocolate, Milky
- Origin
- Brazil
- Region
- Minas Gerais
- Varietal
- Arara
- Process
- Ext Fermentation Natural
- Altitude
- 1040 masl
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Das Almas #2 by Adriano Muñiz
The Muñiz family has owned the Agropecuária Muñiz farm since 1965, with Adriano taking it on from his father before him. Adriano has a specific plot on his farm for new and experimental coffee varietals, where he can identify trees that thrive in the specific microclimate, along with enabling exploratory processing methods on a smaller scale. He first delved into fermentation processes in 2019, and has subsequently become a leader in this field, mastering honey processes as well as fermentations involving yeast, carbonic and semi-carbonic maceration.
- Taste
- Sherbert, Strawberry, Winegums
- Origin
- Brazil
- Region
- Sul de Minas
- Varietal
- Icatu
- Process
- Anaerobic Natural
- Altitude
- 1100 masl
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