How we do


The processing method used is a key contributor to the flavour profile of our coffee, in our region the natural method can be adopted as the harvesting is generally followed by a dry and sunny season. This process is not only the original manner in which coffee was processed as it is known for preserving the coffee natural sweetness and complexity, producing a smooth and full bodied coffee in the cup.
The beans are dried with all the layers intact producing a remarkable flavour, sweet and fruity. The freshly picked cherries are usually sorted and cleaned to remove dirt, soil, twigs and leaves. This is done by winnoying, done by hand using a large sieve.The cherries are then spread out on huge surfaces to dry in the sun, in order to prevent them from spoiling, they are raked and turned throughout the day, then covered at night. Depending on the weather, this process might continue for several weeks for each batch of coffee. When the moisture content of the cherries drops to 11%, they are sent to a mill where all the outer layers of the dried cherry are removed in one step called hulling. Sorting and grading take place and the beans are finally ready to be roasted.

Blending and Roasting is for coffee like style is for art. We can give a few artists the same material to produce, but each has it’s own way to interpret and conceive.
Brazilian coffee definitely is an excellent material and has been inspiring roasters everywhere to create their own roast character, sometimes preserving origin character, sometimes not.
Our local roasters have their own style, they understand coffee features based on the local production, they cherish specific flavours and aromatic qualities present only in the coffees grown at that place. They will pick up certain notes and allow particular hints to stand out resulting in a characteristic taste we affectionately call ‘gostinho da fazenda’ or ‘ little taste of farm’. To be more precise, when we say ‘gostinho’ we mean a lot more than just ‘little’ it is a way to define something peculiar. That’s how we sign our work.