This extraordinary microlot comes straight from the heart of Brazil’s Mogiana region, grown by Patricia Coelho on her family farm, Santo Antônio. They’ve been farming here for over a century, perched at 1,200 metres - the highest point in the area.

It’s a proper family affair. Patricia runs things with her son, Pedro, an agronomist who’s bringing in some first-rate quality control. And for this lot, they’ve really dialled things up. They seal the cherries in drums for 96 hours of fermentation before leaving them on the patio. It’s a bit experimental, and it’s paid off.

And when we say it’s paid off, we mean it. That intense fermentation has worked a treat, locking in a sweetness that’s absolute gold. You’ll still get that comforting milk chocolate hit you want from a Brazil, but it’s backed up by notes of papaya and honey that really sing in the cup. It’s a cracking example of how mixing old-school farming know-how with a bit of modern bravery can create a brew that’s properly complex, yet easy to love.

“An extraordinary microlot from Brazil and one of the first experimental lots for Patricia. Sit back and enjoy.”
Simona, Coffee Quality Lead