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$ $19.00
Espresso Roast
Brown sugar with hazelnut and vanilla.
Origin: Chapada Diamantina, Brazil
Variety: red catuaí variety 
Process: pulped natural
Producer: Borré family
Relationship length: since 2015

We strive to dispatch all orders within one working day of your order.

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We also offer Xpress to You courier service which delivers items in 1-3 days in Metro Melbourne. 

In addition we offer Click and Collect from our Weston St Roastery in Brunswick East, Monday - Friday between 8am till 3pm. Orders are usually ready within 24 hours.

Please note, Australia Post is experiencing delays so parcels might take longer to reach you.

This coffee tastes like brown sugar with hazelnut and vanilla.

Sincorá is a micro-lot grown by the Borré family and their team on Progresso Farm in Bahia, Brazil. The farm is located in the beautiful Chapada Diamantina mountain range. The family has been farming here since the 1980s, and focusing on specialty coffee production since 2005. 530 hectares of the property are meticulously planted with coffee. This land is divided up into different plots, which are processed individually.

Progresso Farm is run by the young and talented Fabiano Borré, who makes sure careful attention is paid to every part of the coffee-production process – from tree planting through to the processing of beans. This lot was processed using the pulped natural method; the skin and fruit were removed from the coffee cherries and the sticky, parchment-covered beans were soaked in water for 18 hours. The coffee was then dried over 13 days, first on a patio and then in a custom-built greenhouse.

Each plot at Progresso has different soil and different sun exposure, which makes the character of each lot of coffee distinct, even when the variety is the same,” says Toshi, our Brazil coffee buyer. “Sincorá is a small and special lot. It’s an easy-drinking coffee and it’s sweet, clean and delicious.”

Toshi from Market Lane with producer Fabiano Borré on Progresso Farm.

The farm is located in the stunning Chapada Diamantina mountain range.

The coffee is carefully and thoroughly dried on patios over 13 days.

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