In recognition of our historical street, Rua do Cruzeiro, in the beating heart of authentic Ajuda, Lisboa, our Cruzeiro Blend is an evolving creative experiment... We aim to post-roast blend two or three of our single-origin components, to create an easy-going blend that becomes greater than the sum of its parts. Over time, aromas and tastes may change but our mission is to reveal an harmonious sensory experience in the cup. We look forward to evolving the blend components as we move through the harvest seasons and celebrate the sensory spectrum of flavour that coffee has to offer throughout the year – with you! This second edition retains the peaberry selection of a natural-process Fazenda Santa Martha, Brazil. We decided to increase the ratio to 60% since we love the creamy, rich milk chocolatey body, with a hint of roasted hazelnut in the finish. To complement this, we have added 40% of a natural process coffee, from the western region of Uganda. The Nyasaland and the SL14 & SL28 varieties add a balanced lemon zest to the cup and a layered biscuit mouthfeel. We think they pair exceptionally well together to create a super versatile blended coffee that can be enjoyed across a whole variety of brew methods from espresso to filter. Fazenda Santa Martha (60%) ORIGIN: Cerrado Mineiro – Aruxã, Brazil PRODUCER: Guilherme Pereira Bemfica VARIETY: Topazio Peaberry (PB) PROCESS: Natural ALTITUDE: 1035m Rwenzozi (40%) ORIGIN: Western highlands, Uganda PRODUCER: Smallholder producers VARIETY: SL14 & 28, Nyasaland PROCESS: Natural ALTITUDE: 1800 – 2200m

In recognition of our historical street, Rua do Cruzeiro, in the beating heart of authentic Ajuda, Lisboa, our Cruzeiro Blend is an evolving creative experiment... We aim to post-roast blend two or three of our single-origin components, to create an easy-going blend that becomes greater than the sum of its parts. Over time, aromas and tastes may change but our mission is to reveal an harmonious sensory experience in the cup. We look forward to evolving the blend components as we move through the harvest seasons and celebrate the sensory spectrum of flavour that coffee has to offer throughout the year – with you! This second edition retains the peaberry selection of a natural-process Fazenda Santa Martha, Brazil. We decided to increase the ratio to 60% since we love the creamy, rich milk chocolatey body, with a hint of roasted hazelnut in the finish. To complement this, we have added 40% of a natural process coffee, from the western region of Uganda. The Nyasaland and the SL14 & SL28 varieties add a balanced lemon zest to the cup and a layered biscuit mouthfeel. We think they pair exceptionally well together to create a super versatile blended coffee that can be enjoyed across a whole variety of brew methods from espresso to filter. Fazenda Santa Martha (60%) ORIGIN: Cerrado Mineiro – Aruxã, Brazil PRODUCER: Guilherme Pereira Bemfica VARIETY: Topazio Peaberry (PB) PROCESS: Natural ALTITUDE: 1035m Rwenzozi (40%) ORIGIN: Western highlands, Uganda PRODUCER: Smallholder producers VARIETY: SL14 & 28, Nyasaland PROCESS: Natural ALTITUDE: 1800 – 2200m