Farm: Fazenda Roseira Grower: Leda Aparecida and Jose Edvaldo Country: Brazil Region: Mantiqueira de Minas Altitude: 1,000 - 1,200 masl Variety: Red Catuai Processing: Aerobic Natural Sourced Through: Southland Merchants ---
Roseira farm is located in the municipality of Lambari, which lies on the south of Minas Gerais state in the Serra da Mantiqueira region. This region holds the Perpetual Indication Seal granted by the National Institute of Industrial Property (INPI), which guarantees the origin of the coffee. With an average altitude of 1,200 masl, a mountainous terrain and a distinct climate, they have all the favourable conditions for the production of specialty coffee.
The region encompasses a network of small scale coffee growers positioned along the mountain slopes. Growers in this area have a strong community network and a clear focus on environmental growth and sustainability. Because of these practices, Serra da Mantiqueira is highly regarded for the production of rare and surprising coffees.
The growers, Leda and Jose Edvaldo, received a plot of land from the farmer to whom they used to work for before. After that and inspired by their natural environment, they started to cultivate specialty and sustainable coffees. It has already been twenty years of great dedication producing coffee at Roseira farm. Their commitment to maintaining sustainable farming practices is a high priority. They really strive to preserve their diverse surroundings of natural springs and forests, while producing their high quality coffee.
The harvest of their Red Catuai, Mundo Novo and Yellow Bourbon varieties are made by a selective picking process. The cherries are only picked when they are ripe, by hand and over cloth, to avoid contact with the ground. On the same day of the harvest, the cherries are placed into sacks and transported to the concrete patio, where they are naturally dried under the sun.
Leda and Jose ensure the cherries are stirred several times a day until they reach the ideal moisture content. This meticulous process imparts a rich and fruity flavour to the coffee beans and adds to the body of the coffee. In 2020, with Southland's commitment to buying their coffees and supporting them on the operation, they were able to build their own processing facility and now they are processing their coffees in their own farm! “Southland has become a very important partner to us,” says Leda.
About Southland Merchants
Nadia and Andre are Brazilian, passionate coffee lovers, partners in business and life and the founders and owners of Southland Merchants. They met in 2002 in a casual setting and instantly felt connected. Within a year, they established their first company and fell in love. Life in Brazil was great; they love the country and its people, the lifestyle and being with their families but they could not let go of the urge to venture out into the world and explore new places. Eventually they decided to embark on an adventure and to move overseas with their three girls. They wanted to find a place that would offer a bright future for their children, allow them to meet a new culture and learn another language. After a lot of research, they realised Australia would be the ideal destination. In 2017 Australia became their new home and in the same year they arrived they founded Southland Merchants. The company supplies Australian roasters with delicious Brazilian green coffee, full of stories and passion, and connects them back to their roots.
Light: Gingerbread, golden syrup and blackberries.
Medium: Molasses, cocoa powder and plum jam. 50% Monte Cristo Estate Producer: Medina Family Region: Veracruz Country: Honduras Processing: Fully Washed Decaffeination: Mountain Water Process Elevation: 1,050 masl Varieties: Caturra, Catuai Rojo y Amarillo, Java, Marcelleza, Etiozar, Anacafe 14 Sourced Through: Langdon Coffee Merchants
Hacienda Monte Cristo Estate is a family-run, coffee-producing farm since 1916 in Western Honduras, very close to the borders of Guatemala. The farm lies in the fertile valleys of the Mayan Mountains. It is 15km from the provincial capital of Santa Rosa de Copan, in the municipality of Veracruz. The Medina family have been running this farm for over five generations!
Coffee here is meticulously grown using environmentally friendly practices and a lot of care is taken during the milling and drying processes. To facilitate this, the farm has increased its solar drying area to accommodate larger volumes while maintaining quality control.
This lot is mechanically pulped, leaving around 4.5% of mucilage (sticky fruit). It is fermented anaerobically, then washed and rinsed. The coffee is then dried on patios for 40 hours, then on elevated beds for 7-15 days, and finally machine dried for 25 hours.
About the Mountain Water Process
This lot was decaffeinated at the Descamex factory in Mexico. Descamex uses processes free of any chemicals. Coffee processed in this plant is organic and processed with the mountain waters that flow from the tip of Pico de Orizaba in Mexico. Each batch of green coffee is soaked in water until the soluble components seep out of the beans. The caffeine-extracted fluid is passed through a filter that extracts the caffeine from this solution. The coffee to be decaffeinated is then rehydrated and placed in the tank under optimal temperatures, vacuum, and pressures for the caffeine to be extracted. This solution then combines the crystal-clear waters of Pico de Orizaba and imparts the flavour and top notes that identify a coffee and its origin. After the extraction, the beans are triple-dried before being polished and physically and chemically analysed for remaining caffeine.
Decaffeinated coffee from Descamex reads between 0.020% to a maximum of 0.10%(g/100g) or about 99.9% caffeine free.
About La Fantasia Producer Guillermo Hormaza and his wife Elsa inherited the family farm La Fantasia from Elsa’s parents, and they bought the remaining rights from her siblings to have sole ownership. For over 15 years, Guillermo and Elsa have cultivated coffee, but it has only been in the last few years that they have worked to produce specialty grade coffee. After noticing the price differences compared to the expenses involved in producing coffee, Guillermo found that La Fantasia’s harvests were unprofitable in the commodity market, and this sparked the need for change.
Since 2019, Guillermo and Elsa have worked exclusively with Project Origin. They have worked smart and hard to adjust their processing and harvesting techniques, such as only picking cherries when ripe, adjusting the soil fertilisation, and pulping on the same day as picking. These small differences have made big changes to their quality.
Project Origin’s aim is to work with La Fantasia to build together a sustainable model farm, that could in the future be replicated to other farms throughout the region. This work involves PO buying 100% of the coffee La Fantasia produces. They work with 65% of their total production as their Regional La Fantasia lot and use the remaining harvest towards creating controlled fermentation coffees, including their new carbonic maceration processed decaf offering. They are proud to offer these controlled fermentation coffees in conjunction with the trusted regional offering, and believe this approach could help them build an economically sustainable future for Guillermo, Elsa and La Fantasia.
About the Water-Natural Ethyl Acetate Method
The Water-Natural Ethyl Acetate method of decaffeinating coffee beans utilises fresh spring water and ethyl acetate, which is a natural by-product of sugar cane and is sourced by the local sugar cane industry. In the natural environment, ethyl acetate is already present in coffee beans as well as many fruits and vegetables. In fact, a ripe banana contains 20 times more ethyl acetate than this decaf coffee. Once coffee beans are roasted beyond 70C, all residual ethyl acetate is evaporated.
The residual caffeine that remains following this decaffeination process is a maximum of 0.1% and the moisture content of the beans are restored to a maximum of 12%. The Water-Natural Ethyl Acetate process allows for a gentle caffeine extraction and avoids excessive heat and pressure, and this allows the coffee to retain the natural structure of the coffee bean cells.
Carmela Aduviri (Traditional Natural) - Bolivia
NB: If you remember Carmela's coffee from previous seasons please be aware this harvest has a substantially different flavour profile. It doesn't posses the intense winey quality of previous years and is much cleaner (but with subdued fruit as well).
This coffee was produced by Carmela Aduviri from Copacabana, a small and remote settlement located 180 kilometres from La Paz in the heart of the Caranavi province. This region is the epicentre for specialty coffee production in Bolivia, with incredibly high altitudes, rich soil, and wide daily temperature ranges providing the perfect conditions for exceptional coffee.
The inhabitants of Copacabana first began farming coffee around 35 years ago. Farms here are small and traditional. Almost all work is carried out by the farm's owners and their extended families, with a handful of temporary workers taken on to help out during harvest. All of the producers at Copacabana were born into the Aymara, an ancient indigenous group which lived on the Altiplano (a vast plateau of the central Andes that stretches from southern Peru to Bolivia and into northern Chile and Argentina). The region was known for the world’s highest lake, called Titicaca, and when their families moved to Caranavi, they named their ‘colony’, or settlement, Copacabana.
Carmela has worked in coffee for fourty years while raising eight children. Her farm, “Carmelita”, is about 2 hectares in size, and is located at an altitude of 1,400 to 1,550 metres above sea level. Today Carmela manages the farm with her son, and together they have worked incredibly hard on improving and producing the best quality coffee they can. They grow a mix of Caturra and Catuaí variety trees on their farm, which grow in a rich clay soil under the protective shade of native forest trees, whose heavy leaf fall creates a natural mulch fertiliser, and whose canopy provides an important habitat for the many bird and insect species in the area.
The families who live in Copacabana, including the Aduviri family, used to depend on the local market to sell their coffee, meaning low prices and little reliability. Now they selectively pick their coffee cherries and are able to sell their top-grade coffees for substantially higher prices to MCM's partners at Agricafe, which processes specialty lots at its Buena Vista wet mill which is located in Caranavi.
The first of its kind in the country, the Sol de la Manaña program is aimed at sharing knowledge and technical assistance with local producers to create better quality coffees in higher quantities. By doing so Agricafe hopes that coffee production can be a viable and sustainable crop for producers, like Carmela, in the region for many years to come.
After the coffee was delivered, it was placed into a floatation tank and all floaters were removed. The whole cherries were then dried on on raised beds in the sun and turned turned regularly to ensure it dried evenly. The drying was then finished off at a very low temperature in a stationary drier. The coffee was then transported to La Paz where it was rested, and then milled at the Rodriguez family’s brand new dry mill. At the mill, the coffee was carefully screened again by machines and also by hand to remove any defects.
Carmela worked hard to collect and process the cherries for this special micro lot and carefully hand polished all of the cherries before delivering them to the mill! A whole lot of love and hard work has gone into this coffee.. we hope you enjoy it!
Read about the Sol de la Mañana program here and Pedro Rodgriguez here and about Bolivian coffee more generally here.
Pods / Capsules
Marzipan, dark chocolate and dried figs.
Pods are back! For those mornings when you need delicious, dependable coffee with only the push of a button ;)
Nespresso® compatible, biodegradable and now home compostable.
Ethically traded, freshly roasted coffee delivered to your (or a friend's!) door every month? Couldn't be easier! Simply select if you'd like single origins or the seasonal blend and then the grind (if needed).
If you choose Single Origin and we'll keep you (or the lucky friend) supplied with a rotating selection of our unique and delicious single origins (good for filter coffee drinkers). Or choose Seasonal Blend for a regular supply of our steadfast and crowd-pleasing blend (good for espresso drinkers).
Don't forget to also let us know if you need the coffee ground.
This is for one 250g bag delivered every month for 6 months (with no additional shipping costs).
Roaster's Choice Subscription
Our roaster's choice coffee subscription.
Ethically traded, freshly roasted coffee delivered to your door every month? Couldn't be easier! Chose any combination of quantity, size, grind and frequency and we'll keep you supplied with a rotating selection of our unique and delicious single origins.
For filter coffee drinkers we recommend this - the Roaster's Choice Subscription and for the espresso drinkers out there we suggest the Seasonal Blend subscription.
Shipping is charged as per usual - that is receive FREE shipping on any subscriptions of $50 value or greater (per delivery).
Medium: Toasted almonds, black cherries and milk chocolate.
Dark: Marzipan, dark chocolate and dried figs.
The roast degree for our seasonal blend is a little more developed (darker) than our individual single origins - making it easier to use for espresso brewing and imparting it with less acidity. Also the right choice for those who enjoy more 'traditional' flavour profiles.
For our seasonal blend we combine transparently traded and single origin coffees to create something both delicious and dependable. For more information on the individual blend components click on the links above!
The coffee beans in this blend began as the seeds of coffee cherries - the seasonal fruit of a tropical forest shrub, grown predominantly in East Africa, Central and South America and Southeast Asia. before being roasted by us, those raw seeds had to be nurtured, carefully hand picked when ripe, fermented, dried and exported. It is a long supply chain fraught with difficulties - that sip of coffee you're enjoying began a long way away and is the result of the hard work of many people.