Serving as the base of our blend with those chocolate and nut flavours, component 1 hails from Daterra Farm in the Cerrado Mineiro region. Pioneers in quality and sustainability in Brazil, they were the first coffee farm in the world to be awarded B corp certification. A large estate with 6,600 hectares of land, only 2,700 of that is coffee plantation, with the rest dedicated to environmental preservation.

Helping to add more body and a hint of fruity sweetness, component 3 is sourced from several smallholder farmers in the Guji region of southern Ethiopia. Farmers pick the coffee selectively, harvesting only ripe cherries individually by hand. Pickers rotate among the trees every eight to ten days, choosing only the cherries which are at peak ripeness. Natural processed coffee is transferred directly to raised drying beds. The ripe cherries are turned constantly as they dry in the sun. 

The final part of our blend aims to give structure and complexity to the cup, with a touch of acidity and a hint of the characteristic spice Papua New Guinea is known for. Component 3 comes from a collection of smallholders in the Simbu region and exported by the independent and locally owned company Kongo coffee. Founded and managed by local Jerry Kapka, Kongo buys parchment exclusively from smallholders within the Simbu Province and works closely with producing communities to help elevate quality.