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Our core strength are coffees with distinct notes of terroir and exciting cup profiles. Single farm partnership coffees offering a taste journey throughout the best coffee regions and some of the most skilful coffee producer on this planet.
terroir
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| Origin: | São Paulo, Brazil |
| Roast: | Filter |
| Producer: | Soró da Silva |
| Altitude: | 1200 Meters |
| Varietal: |
Catucai 2SL |
| Process: | Natural |
Our Latest Microlot From Brazil
Soró da Silva is a perfect example of the coffees we source from small, quality-driven producers in Brazil. Sweet notes of guava and molasses fill the palate: an irresistible expression of terroir and natural processing.
The Catucai 2SL is known for a delicate balance of sweetness and acidity, with elegant character rarely found in Brazilian coffee.
We are roasting just one batch of this superb microlot, it will not be here for long!
This microlot offers a sweet, velvety profile. Expect guava, jammy berries, and molasses. Natural processing delivers a rich body which fills the palate.
Soró da Silva and his family have been instrumental in raising coffee standards in the Cachoeirinha Valley. Together with neighbouring families, the work to both care for the landscape and promote quality.
Since 2008, this has been helped by their collaboration with FAF - Fazenda Ambiental Fortalezza. FAF was founded with quality and sustainability at its heart. In 2001, Silvia Barretto embarked upon a sustainable transformation of land that had been in her family for generations. Turning away from mechanisation and chemicals, she began producing coffee in a way that prioritised the environment. While production quantity reduced, quality soared and FAF is now working with more than 200 farms.
In contrast to many commodity focused Brazilian farms, farms working with FAF ensure their coffees are meticulously hand picked. Ripe cherries are harvested, sorted, and for our naturally processed lot, slowly dried on raised African style drying beds. With the outside fruit of the cherry left intact, this gentle process ensures the development of sweet, aromatic flavour.
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