From forest to cup, unhurried.

1. 01

   Amazon

   The story begins in the Amazon Basin, a place of living heritage.

2. 02

   Harvest

   Cherries are hand-selected at peak ripeness across selected Brazilian farms.

3. 03

   Selection

   Only the finest lots move forward. The rest we set aside.

4. 04

   Roasting

   Small batches, patient hands, in our Florida roastery.

5. 05

   Packaging

   Sealed to preserve character, designed to be kept in view.

6. 06

   Enjoy

   A quiet ritual, at home. Take your time.

The methods

What happens between the tree and the bag.

Three ways to get a bean out of a cherry, and the choice is mostly made by the weather. Brazil’s harvest falls in its dry season, which is why one of them dominates here and barely appears in wetter origins.

NaturalDry process

The whole cherry is dried with the fruit still on it, then hulled once it is dry. The sugars in the fruit stay in contact with the bean throughout, which is where the body and the sweetness come from. It needs weeks of dry weather at harvest — difficult in a wet origin, and the ordinary way to work in Brazil.

Pulped naturalCereja descascado

The skin is taken off but the sticky mucilage underneath is left on the bean to dry. It sits between the other two: more clarity than a natural, more body than a washed. Brazil uses it widely enough that the Portuguese name travels with it.

WashedWet process

Skin and mucilage are both removed before drying, usually by fermenting and rinsing. The cup is cleaner and the acidity more pronounced, and nothing of the fruit reaches the bean. Common in Central America and East Africa; the exception in Brazil.