60% of the latest iteration comes from Jacinto Hoffmann at his farm Sitio Boa Vista in the municipality of Afonso Cláudio in Espírito Santo, Brazil. Unlike the majority of coffee in Brazil which is processed via the natural or pulped natural method, Espírito Santo’s coffees are typically washed which often leads to cleaner, more complex profiles. Jacinto’s washed catuai is an excellent example of this: Sitio Boa Vista is beautifully clean and provides the blend with a round texture and pleasing sweet notes of caramel and dark chocolate.
The remaining 40% of the blend comes from Pedro Aguilar’s farm Las Peñas, located in Huehuetenango, Guatemala. We have been buying Pedro’s coffee for six years and our sole focus in Guatemala is on developing this relationship over the long term. This washed mix of bourbon and caturra is sweetness-forward, lifting the blend with a ripe fruit character and soft, clean acidity.
