ROUND - DARK CHOCOLATE - HAZELNUT Variety: Catucai Processing: Natural Altitude: 900 m.a.s.l. Harvested: July 2024 Taste notes: Round with notes of dark chocolate and hazelnuts Close to the city of Franca, in the region of Alta Mogiana, you’ll find the Moreno family farm Fazenda São Felipe. Some years ago Vanessa Moreno left the rural area of her family to study and become a lawyer and seek out a career in the city. A few years later she missed the farm life, and wanted to return to once again be connected with nature. This connection reflects on everything she does at the farm, being a passionate and very hands-on producer. Together with her mother, Vanessa is investing in regenerative practices, like planting new trees, not just coffee, every year to slowly bring back diversity to the farm. They want to recover as many areas as possible and reforest them, focusing on the land around springs and bodies of water. Vanessa’s reasoning for focusing on sustainable practices are not for marketing reasons, rather she says she believes it to be the right way to work the land and produce coffee, and to hopefully be an inspiration to others in the future. Whole coffee beans roasted for espresso.

ROUND - DARK CHOCOLATE - HAZELNUT Variety: Catucai Processing: Natural Altitude: 900 m.a.s.l. Harvested: July 2024 Taste notes: Round with notes of dark chocolate and hazelnuts Close to the city of Franca, in the region of Alta Mogiana, you’ll find the Moreno family farm Fazenda São Felipe. Some years ago Vanessa Moreno left the rural area of her family to study and become a lawyer and seek out a career in the city. A few years later she missed the farm life, and wanted to return to once again be connected with nature. This connection reflects on everything she does at the farm, being a passionate and very hands-on producer. Together with her mother, Vanessa is investing in regenerative practices, like planting new trees, not just coffee, every year to slowly bring back diversity to the farm. They want to recover as many areas as possible and reforest them, focusing on the land around springs and bodies of water. Vanessa’s reasoning for focusing on sustainable practices are not for marketing reasons, rather she says she believes it to be the right way to work the land and produce coffee, and to hopefully be an inspiration to others in the future. Whole coffee beans roasted for espresso.