OAK BERRY — Brazil × Ethiopia — Espresso

Brazil
The cherries are handpicked, when evenly ripe, and hand sorted for over and under ripe cherries. They are then processed naturally, meaning the whole cherries are dried. Normally this process gives you the perception of a sweeter coffee, this is because through fermentation microbes create compounds called esters that are absorbed by the seed. These esters survive the roasting process and are precursors to aromas that are created in the caramelization process of roasting, this makes the coffee seem sweeter.

Ethiopia
After harvesting, cherries undergo initial sorting, where water is used to remove floaters. The floatation tanks used are usually cemented, and in some cases made from metal. Manual sorting is also conducted right after. Pulping is done using PENAGOS machines with water recycling features to minimise usage. Mucilage is removed mechanically, followed by soaking for 8-12 hours. Subsequently, the coffee is skin-dried for 8-14 hours before being transferred to raised African drying beds made from local materials like bamboo. The drying process typically lasts 7 to 11 days.

Once dried, the coffee is stored on cemented warehouse floors for a minimum of 12 hours for parchment conditioning before packaging. Each lot is coded and numbered based on time and space separation.

Brazil
Nestled in the stunning Região Vulcânica and perched at a breath-taking 1200 meters above sea level, Sitío São José has a rich history dating back to 1952, when its current owner Maria's maternal grandparents planted the farm’s first beloved coffee lots.

The Sitío produces coffee for our Exotic and Juicy lines and besides Maria and her family, the farm also employs 4 seasonal pickers to help with jobs around the farm during the busy periods. The operation of Sitío São José has been lovingly passed on through the generations. Maria has been involved with the farm ever since her childhood, taking an especially active role during harvest season, when she expertly oversaw the drying processes. In 2013, Maria married Paulo and together they brought a fresh perspective to the management of the property.

Their hard work paid off in 2016 when they took home the top prize at the quality competition for the state of São Paulo, solidifying their vision for the farm's exceptional potential.

Ethiopia
Together with the Biftu Gudina cooperative, the Nano Challa Cooperative is overseen by the Kata Muduga Farmers’ Union, situated in the Barsoma Kebele of Geera District, Jimma Zone.

The farm associated with the cooperative spans 949.85 hectares and sits at an altitude of 2048 metres above sea level. Its soil, classified as silt loam, has a high humus content with a slightly acidic nature. The soil's reddish to dark colour indicates its friable quality.

On average, the farm hosts between 1500 to 2800 trees that grow alongside natural forest vegetation that provides shade.