70% of this espresso blend is made up of the Airumá from Brazil. The farm, Fazenda Progresso, is owned and run by the Borré family and is now in its third generation of operation, under the management of the young, passionate and motivated Fabiano Borré.
Airumá was processed using the natural method, meaning the beans were dried with the skin and cherry fruit still on them. This is the first time the family has produced a naturally processed coffee, and we are super impressed with the result! The coffee is sweet and fruit-driven, while also being clean and balanced.
30% of this blend is made up of El Fuerte from Bolivia. It was produced by the inspiring Pedro Rodriguez, whose work as an advocate for – and partner to – Bolivian specialty coffee producers has extended to the establishment of model farms, which help demonstrate best agricultural practices to local farmers.
El Fuerte is one such model farm. Its high altitude (1,600-1,800 metres above sea level) ensures a slow maturation of the coffee cherries, which leads to an increased concentration of sugars in the cherry and bean. The result is a delicious, sweet and balanced coffee.