Samba in the Espresso Subscription Our new subscription Espresso Samba is an exceptional blend of naturally processed coffees. Its aroma profile captures the very essence of Brazilian terroir – yet the cup surprises with its vibrant sweetness. The first sip evokes caramel cookies and buttery toffee, with no trace of bitterness as the aftertaste melts into smooth milk chocolate. A perfect espresso to start into the morning. About the origin These beans are grown within 1000-1300masl of altitude. The coffee is produced by selected coffee growers, with farm-level traceability from Carmo de Minas region which is in the South of Minas Gerais. About the process This coffee was carefully picked in order to select only the ripest cherries. The cherries then underwent a rigorous sorting process using the «lavador» machine, a density sorter commonly used in Brazil to separate the low-density beans. To complete the preparation, the coffee was sun-dried on patios for three days before being finished in mechanical dryers for 72 hours or more, until the optimal moisture level was reached.

Samba in the Espresso Subscription Our new subscription Espresso Samba is an exceptional blend of naturally processed coffees. Its aroma profile captures the very essence of Brazilian terroir – yet the cup surprises with its vibrant sweetness. The first sip evokes caramel cookies and buttery toffee, with no trace of bitterness as the aftertaste melts into smooth milk chocolate. A perfect espresso to start into the morning. About the origin These beans are grown within 1000-1300masl of altitude. The coffee is produced by selected coffee growers, with farm-level traceability from Carmo de Minas region which is in the South of Minas Gerais. About the process This coffee was carefully picked in order to select only the ripest cherries. The cherries then underwent a rigorous sorting process using the «lavador» machine, a density sorter commonly used in Brazil to separate the low-density beans. To complete the preparation, the coffee was sun-dried on patios for three days before being finished in mechanical dryers for 72 hours or more, until the optimal moisture level was reached.