Our Beans
Bom Jesus – Cal’s Coffee
Cal’s Brazilian family have a long history of coffee production with over 190 years of experience.
Cal’s English father married into a traditional Brazilian family. His Brazilian grandfather’s family, the Maciel family, were and still is one of the largest coffee producers in Brazil. Fazenda, Terra Preta and Fazenda Agua Santa belong to his aunt and uncle and Cal’s Brazilian grandmother’s family, Barbosa Ferraz, have been farming in several states in the south of Brazil since 1830.
The coffee from Fazenda Bom Jesus has a bright and remarkable acidity with hints of chocolate and walnuts. It leaves a very light and pleasant aftertaste. Notes of brown sugarmake it a naturally sweet cup. A hint of maple syrup can also be detected. Its stunning aroma is very soft and sophisticated. The sweetness of the coffee is a result of the coffee varietal Yellow Catuai and the natural process. The sugar in the coffee cherry is passed onto the bean as the coffee cherries are all dried together, removing the husks just after the coffee reaches a humidity of 11.5 %.
| ALTITUDE 1270 meters above sea level |
LOCATION Cristais Paulistas, Alta Mogiana. Sao Paulo |
PROCESS Natural process, sun dried, 30 days of resting period. |
| CERTIFICATIONS Rainforest Alliance certified and Alta Mogiana Specialty CoffeeAssociation (AMSC) |
VARIETY Catucai |
SCA SCORE 85 |
Mio – COMMERCIAL as well as normal
The farm estate in Monte Santo de Minas (900 to 1100 masl) covers 1,976 hectares in between the Cerrado and Atlantic Forest biomes.
Four hundred hectares of Arabica cultivars: Red and Yellow Catucaí; Mundo Novo; Red, Yellow and Pink Bourbon; Acaiá; Arara; Red and Pink Gesha. The lots utilise different processing methods: honey, natural, washed, soaked-unripe cherries, carbonic maceration, aerated fermentation, yeast-fermented floaters and volcanic fermentation—creating unique opportunities for a breadth of flavour profiles such as grape, red berry, dark berry, white fruit, tea, herbal, floral, blossom, white flower, citrus, stone fruit, tropical fruit, apple, winey, liqueur, spices, creamy sweet, sugar sweet, dried fruit, nutty, chocolate, silky, syrupy, velvety, creamy, round, delicate, and juicy.
Convoya Coffee
Convoya – decaf and seasonal
Covoya combines the idea of collaboration, which is the cornerstone of our business, and voyage, which speaks not only to the story behind every cup of coffee but coffee journeys of every kind.
DECAF
A medium roasted and well-balanced decaf with notes of dark chocolate, citrus, and stone fruit, with floral aromatics. You’d be forgiven for thinking this coffee isn’t a decaf.
This coffee is imported by Raw Material, Red Association, which is a social enterprise company working directly with two coop producer groups in Pitalito, Huila, Colombia. The coops represent around 300 families who grow coffee as a means of living, with roughly 66Ha of farmland between them and around 1 million kg of coffee (parchment) between them. It’s processed using an ethical method known as sugarcane.
| Origin Colombia |
Subregion Colombia |
Harvest Season2024/25 |
Processing 2024/25 |
| Plant Species Arabica |
Variety Castillo, Caturra, Colombia |
Coffee Grade COL CA WA UGQ |
Falcon coffees
Falcon – Ethiopia (seasonal). Strongest
Falcon was born out of the conviction that the coffee industry has the potential to drive enormous socio-economic change and harness environmental stewardship across a geo-political landscape that is home to both vulnerable communities and fragile ecosystems. Our purpose is to help drive this change.
