Two origins, one cup

Brazil brings the foundation — creamy body, chocolate depth and the low acidity that makes an espresso smooth enough to drink without milk. El Salvador adds the top notes: fruit brightness, a hint of persimmon and mango that lift the shot and keep it interesting. Together they make something silky, sweet and complex enough to hold up in a flat white but interesting enough to drink black.

Where these beans come from

Capadocia · Mantiqueira de Minas

Mantiqueira de Minas sits on the northern slopes of the Serra da Mantiqueira mountain range in southern Minas Gerais — Brazil’s most celebrated coffee region, and one of the most decorated in the world. In 2011 it received its Geographical Indication, recognising a tradition of smallholder farming stretching back generations. Of the region’s 8,000-plus producers, 82% are family operations.

The Capadocia farm, run by Luciano Ferreira, covers 7 hectares — 4 devoted to coffee — divided into 10 plots. It’s surrounded by riparian woodland and fed by two natural springs. Average rainfall of 1250–1400 mm per year and 1150 metres of altitude give the Red Catuai here a distinctly creamy, chocolate-forward character: the hallmark of a well-grown Brazilian natural.

Finca Altamira · Ilamatepec

Finca Altamira sits in El Salvador’s “golden belt” — the Apaneca-Ilamatepec mountain range, where volcanic soil, shade canopy and consistent rainfall of 3000 mm per year create near-ideal conditions for Arabica. The farm lies between 1200 and 1600 metres above sea level, where harvest runs from late November through early March.

Bourbon and Pacas are the backbone of this lot. Bourbon, one of the oldest Arabica varieties, is prized for its complexity and natural sweetness. Pacas is a compact natural mutation of Bourbon that emerged in El Salvador in 1949 — it carries similar cup qualities but adapts well to the farm’s specific microclimate. Together they deliver the fruit brightness and caramel depth that pulls this blend out of the ordinary.

Natural process — both origins

Both coffees in this blend are naturally processed — the whole cherry is dried intact, without removing the fruit first. This means the bean absorbs sugars and fruit compounds as it dries over several weeks on raised beds, developing the rich body and fruit character you taste in the cup.

Natural processing is what gives this espresso its depth. It’s an older, more hands-on method than washed processing — it requires constant attention during drying to get a clean result. Done well, as with both of these lots, it produces coffee with a creamy texture and naturally sweet finish that’s nearly impossible to achieve any other way.

How to brew this blend