Brazil João Artur Natural

Maria Helena Barbosa Brunelli (pictured above, right) is one of those people who both overflows with kindness and commands respect. Within seconds of meeting her, we were awed. She won two categories of the regional competition we attended in Brazil and was the picture of grace in victory. Maria Helena runs the farm herself after her husband's passing, and her background as a doctor informs her careful attention to detail and extra cleanliness in her working style. This lot of Paraiso varietal was dried on muslin cloths rather than straight on the patio itself. This led to a crisp, clean cup that is rare in Brazilian coffee, with beautiful notes of apricot, lemon, and camomile. We think Maria Helena is a future rockstar producer, and we hope to keep working with her for many years to come! Here's a bit more of Maria Helena's story in her own words: "We practically started a new story, with no family tradition as it usually happens in coffee farms. We acquired the farm, my husband and me, in 1989, knowing nothing of rural work and agriculture. The farm already had its milk phase, its beef cattle phase and, 13 or 14 years ago, we started with a little coffee area in an experimental fashion. Little by little, we expanded and professionalised not only the coffee cultivation, but also the farm management and we kept the beef cattle processes. We started to preserve the soil, the springs, and the streams that go through the property and the forest. We also planted several trees spread in the free circulation areas and created an orchard, a garden and a yard, making this little world our place of living." Elevation: 850 Meters above Sea LevelVarietal: ParaisoCup score: 85Price paid per kg: £11.59Process: Fully natural, cherries are sorted, then dried on muslin cloth

Welton is one of the farmers from our Futures project in Brazil with Minasul Cooperative (pictured above in the excellent hat). He’s a family man who is very proud of his farm. His life is dedicated to growing superb, consistent coffee and then processing it himself on his land. This lot is the perfect example of the lovely chocolately naturals that Welton is known for. It's got a smooth, comforting groundedness with notes of hazelnut and cocoa, plus a hint of sweet damson plum. Great as espresso with milk, but also tasty on its own if you prefer an elevated yet 'classic' profile. Here's a bit more about Welton and his farm from Minasul: The farm's history began in 1940, when Tião, Welton's grandfather, decided to cultivate a parcel of land in Minas Gerais with care and dedication. Welton grew up admiring his grandfather's legacy and decided to continue the work. In 2009, in search of new opportunities, he joined Minasul. This decision was a milestone in the farm's trajectory, allowing it to evolve financially and invest in more modern technologies and practices. With this new perspective, he diversified the plantations and improved productivity, always honoring Tião's learning. To process this coffee, cherries were carefully sorted and then dried on patios. Elevation: 850 Meters Above Sea LevelVarietal: Mundo Novo, Yellow CatuaiCup score: 83Price paid per kg: £7.25Process: Fully natural

A comforting, classic blend with chocolate, caramel, and nut notes, built for an easy everyday cup without the bitterness of a traditional diner-style coffee.

We’re so excited to feature four exquisite new natural lots — all under the 'Cherry' name — from our good friends at Bette Buna! This lot underwent a 120-hour carbonic fermentation period to highlight clarity and depth while developing luscious notes of strawberry, blueberry, and clementine. Led by Gabriel Restrepo and Hester Syoum, the expert processing team at Bette Buna are always impressing us with their unique flavour profiles as they push the boundaries of experimental fermentation techniques. If you'd like to be able to compare and contrast the processing results of all four new lots, check out our special Bette Buna Tasting Set here. Betta Buna was founded by partners Hester Westerveld-Syoum and Dawit Syoum when they inherited their grandfather’s tiny family farm in Taferi Kela, Sidamo. With a background in NGO and development work, they decided to grow and scale the farm as the foundation for a larger company with greater impact. After starting in 2019, they have now grown considerably, expanding the Taferi Kela farm from two to 50 hectares and spreading to a second 50-hectare farm in Megadu, Guji. Both farms have tree nurseries where climate change-resistant varietals are grown to share with surrounding farmers. Similarly, they have facilities where they not only process their own lots but also educate other farmers in processing techniques, while their Coffee Campus programme provides training in roasting, brewing, and even exporting. They provide countless opportunities for their farming communities by not only teaching and motivating farmers but also hiring local workers at their nurseries and mills, including single mothers and disabled people who would struggle to find employment elsewhere. They also prioritise sustainable farming methods, rewild forests on their land, and protect local wildlife to promote ecosystem health for future generations. We're proud to support Bette Buna and plan to partner with them for many years to come. This lot began with carefully sorted cherries placed in hermetic barrels or high-capacity bags, where carbon dioxide was introduced to create an anoxic environment. Over 120 hours, this controlled CO₂ fermentation promoted intracellular activity within the coffee seeds and guided selective microbial growth, dominated by yeasts and lactic acid bacteria. Elevation: 1900-2200 Metres Above Sea LevelVarietal: 74112, 74110, Wild Guji MegaduCup score: 90.5Price paid per kg: £18.85Process: 120hr carbonic natural