Dried Plum. Dark Chocolate. Orange Zest.

Farm: Sucuri
Country: Brazil
Region:  Cerrado Mineiro
Altitude: 1,050 masl
Variety: Topazio
Processing: Aerobic Natural

Farmer: Danilo Barbosa
Sourced Through: Southland Merchants

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In Minas Gerais, nestled within the core of the Cerrado Mineiro region, Sucuri Farm stands as a testament to unwavering familial dedication.

Owned and managed by Danilo Barbosa, the farm sprawls across a landscape meticulously balancing commercial farming with environmental preservation. With 500 hectares allocated for production and over 700 hectares set aside as preserved areas,

Sucuri Farm epitomises responsible land management. 

Sucuri Farm's journey is a tribute to the dreams and relentless effort of Danilo Barbosa and his family. Emerging from humble beginnings, Danilo's parents, Jairo Barbosa de Paula, transitioned from gas station attendants to owners, using their savings to venture into agriculture. Innovation and sustainability Sucuri Farm's success is rooted in its dedication to innovation and quality. Under Danilo's leadership, the farm acknowledges the important role of terroir, altitude, and climate in producing exceptional coffee.

This commitment to excellence extends to sustainable practices embracing
initiatives such as tree planting for erosion prevention and beekeeping for pollination. These efforts underscore the farm's commitment to environmental stewardship and quality. In 1980, Danilo and his father planted their first coffee trees by hand, marking the beginning of their agricultural odyssey. Over time, their holdings expanded, and today, the Barbosa family oversees an impressive expanse of more than 2,000 hectares.

 

Praline. White Chocolate. Blackberry.

Farm: Fartura
Country: Brazil
Region: Cerrado Mineiro
Altitude: 1,050 masl
Variety: Rubi
Processing: Anaerobic Natural
Farmer: Geraldo Magelis
Sourced Through: Southland Merchants

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Fazenda Fartura is a story of resilience and family unity rooted in the highlands of Serra do Salitre, in the Cerrado Mineiro region of Brazil. The foundation of the farm was laid in 1986, when Geraldo Magelis Alves de Melo and his wife, Angela, transformed what began as subsistence farming into a dedicated coffee operation. Through discipline, persistence and long-term vision, they built the structure that defines Fartura today.

In 2013, the next generation stepped in. Their sons, Djalma and Gabriel, assumed management, carrying the family legacy forward with a clear focus on quality, sustainability and strict adherence to certification standards. The transition marked a shift from traditional farming to a more technical and market-oriented specialty coffee mindset.

Fartura’s inclusion in the Essências program reflects this evolution — positioning the farm within a curated selection of producers committed to traceability, structured management and quality-driven production.The lot currently promoted is a Rubi variety, processed through anaerobic fermentation, scoring 87.5 points. 

Fazenda Fartura represents over four decades of family dedication — now led by a new
generation committed to refining process, protecting heritage and delivering consistent specialty coffee from Serra do Salitre.

 

Country: Honduras
Region: Entre Caminos, Marcala
Altitude: 1,700 masl
Variety: Icatu, Catuai
Processing: Natural
Producer : Pedro Erazo

Sourced Through: Project Origin

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Country: Kenya
Region: Nyeri County, Central Region
Altitude: 1,650 ~ 1,800 masl
Variety: SL28 & SL34
Processing: Supernatural
Producer : Aguthi Farmer's Co-operative Society

Sourced Through: Project Origin

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The Thageini wet mill is one of four mills operated by the Aguthi Farmer’s Cooperative Society. It is the second largest mill in terms of member producers, with
around 350 men and 100 women members, and the Aguthi Farmer’s Co-operative
Society has around 2000 members total. The Society provides training for their
members on techniques for farm management, picking, sorting and agronomic
techniques. They hold workshops for members to meet and learn from each other
and provide specific advice to producers on their farm where possible.
In the time we have worked with Thageini, Project Origin has engaged a number of projects focused on community and infrastructure development. In 2018,
Thageini provided Project Origin with a range of exceptional washed coffees,
and it was then that we decided to invest in the infrastructure at this station to
create new experiences from this farm, while also having access to further the
education of this team. In 2019 we began setting up carbonic maceration infrastructure with the Aguthi Farmer’s Co-operative Society at Thageini mill, and we
also funded the construction of new drying beds to further improve their facilities
and, resultantly, coffee quality.
The Aguthi Farmer’s Co-operative Society demonstrates values that align with
ours: Quality, Sustrainability and Community, through their focus on community
development and the improvement of their members’ coffees. Project Origin and
this Society have worked together since 2017 to further implement these values
to bring you another wonderful taste of Kenya.

Story of Supernaturals

It all began in El Salvador. When our founder, Saša Šestić, visited Mauricio Salaverria in 2011, Mauricio was experimenting with natural processed coffees. This was an unusual adventure in El Salvador at the time, as the origin was known for its incredible washed lots. After the first taste, Saša and Mauricio talked about options and what to test for the next season’s harvest, including thick-stack drying (which was a risky move). 

Years later, when Saša visited again, Mauricio presented his natural processed lots on the cupping table, and claimed: “This coffee tastes… supersonic!” In 2014, Mauricio placed 5th in the COE with his Supersonic lot, one of the highest ranking naturals in the COE, and ever since, Mauricio’s Supersonic lot has been in high demand from roasters everywhere.

Thanks to his bravery and adventurous experiments, Mauricio began our Project Origin pathway to the Supernaturals range. It requires additional care, space and time to reduce the risks of over-fermentation on the drying beds, but the results are far beyond expectation..

What techniques are used?

Supernaturals are developed using a combination of techniques related to fermentation and drying.

Most lots utilise two or more of these techniques

Increasing temperature to speed up fermentation rates

Decreasing temperature to lengthen fermentation times

Thick-stack drying at various depths on raised beds

Shade drying to slow down drying times at different levels of moisture in the cherries

Covering or wrapping the cherries to retain heat and moisture for short bursts of time

By adjusting the way we process coffee, we can discover new expressions from the same varieties and regions that we think we know. This happens when we can work with the natural state of the cherries in each origin, and then choose processing methods and techniques that will most enhance its characteristics. To find our enhanced flavour, sweetness and body, we develop natural coffees that go beyond expectations… Super-naturals.