our coffees
The Finca El Progreso farm belongs to Rodrigo Sanchez Valencia and Claudia Samboni and grows Gesha, Bourbon, and Caturra trees between 1580 and 1700 meters above sea level.
Centered around the city of Pitalito, Huila’s coffee farms are predominately smallholder owned and over the past ten years have made consorted efforts to produce specialty coffee that reveals the full character of the region’s terroir. Selective manual harvesting, attentive processing, and careful post-harvest sorting all contribute to increasing recognition of the region.
Rodrigo, Claudia, and their team focus on producing both quality and quantity. By following a systematic plan for fertilizations, variety selection, pest and plague control, harvesting, and processing, they and their team are able to produce both consistent quality and overall high volumes per hectare.
The coffee is fermented between 28 and 32 hours, fully washed with clean water, transferred to the solar dryer for several days, and finally moved to shaded raised beds to complete the drying process. Floaters are removed at the first stage prior to de-pulping to produce clean, consistent coffees that represent the terroir of the farm.
This lot of coffee underwent Natural processing at the Deri Kidame washing station. The station is named for the Deri Kidame kebele, or town, where it is located in the Wamena district of Ethiopia’s Guji zone. The area has fertile red brown soil and Cordia Africana and Acacia Ensete ventricosum trees for shade, benefiting the coffee plants grown by the many smallholder farmers who contribute cherries to the washing station.
Coffee cherries are sorted to remove less dense fruit prior to processing. The cherries are then moved to raised beds where they are dried for approximately 18 days.
Guji is a zone in the Oromia Region of southern Ethiopia. More small washing stations are being built in Guji to respond to the demand for improvements in processing to fully capture the range of attributes found in Ethiopian coffee. The Zone’s principal fresh water source is the Ganale Dorya river, which also acts as the boundary line with the neighboring Bale zone to the east.
We’ve roasted this bean so its bright juicy notes of milk chocolate and strawberry shine through regardless of brewing method. We love it as a filter coffee, but with patience and a few minutes would also enjoy it as an espresso any day!
The journey of the Engenho da Serra Farm began in the 1970s when its founder, José Humberto de Andrade, one of the pioneers of coffee in the region, acquired his first lands in Carmo do Paranaíba, Minas Gerais.
Today, the farm is managed by the founder’s family, under the careful administration of Sandra Soeli de Andrade along with her nephew Lucas Santos. The focus now is on renewal, never forgetting the tradition and its history.
This lot of Red Catuai coffee underwent Natural processing. Catuai coffees are cultivated widely across Brazil and are known for their high productivity potential. In fact, 90 of the farm’s 135 hectares are planted with Red Catuai, which flowers between September and October for the July and August harvest.
The farm can be found in the Cerrado Mineiro region, which is located northwest of Minas Gerais State which is a world-recognized, high-quality coffee producing origin and became the first Protected Geographical Indication in Brazil in 2005, with full Designation of Origin in 2013. A strong characteristic of this region is its well-defined seasons—a hot, wet summer is followed by a pleasantly dry winter. The dry climate during harvest eliminates potential problems with humidity during the drying process. Today, the area’s 4,500 farmers produce a combined average of 6 million bags per harvest, with an average of 35 bags per hectare.
This particular lot is a natural process that we roast for espresso, but it can be enjoyed using all brewing methods. The coffee has lots of chocolate goodness, with a big body and low acidity. Super smooth, rich and balanced for a perfect morning cup.
A returning favourite from Ricardo Tavares, a second-generation coffee farmer who quit his career in economics to follow in his father’s footsteps.
His dedication and hard work have transformed Fazenda Primavera into a state-of-the-art specialty coffee farm. But his commitment doesn't end with the coffee. Ricardo is also an advocate for social and environmental sustainability in his region of Minas Gerais.
This particular lot is a natural process that we roast for espresso, but it can be enjoyed using all brewing methods. The coffee has lots of chocolate goodness, with a big body and low acidity. Super smooth, rich and balanced for a perfect morning cup.
A decaf bean that actually tastes good!
Dating back to the 1970s, the Fazenda Primavera farm is located in the municipality of Angelândia, Minas Gerais. The region sits at the transition between biomes, with land and vegetation characteristic of both the Atlantic Forest and Cerrado.
Environmental sustainability has always been integral to the farm’s operations, incorporating production techniques to minimize environmental damage. A power plant on the farm recycles water used in de-pulping to produce energy for the farm, and coffee pulp is composted for use as natural fertilizer.
Primavera’s agility in responding to new agricultural research and technology and to new trends in consumer preference is one of the main reasons we love this farm. For example, microlots are dried on raised beds, coffee is intercropped with shade trees on specially selected plots of the property, Honey processing eliminates the use of water, and coffee is evaluated constantly to find the best cup profiles. Primavera continues to keep an eye to the future, striving to lead the way for Brazilian specialty coffee.
This lot from Fazenda Primavera has been decaffeinated by Swiss Water, leaving it caffeine free but still full of chocolatey rich goodness. We love it for espresso, though it can easily be used in any brewing process. Its notes of honey, citrus, and cacao make it actually delicious, we promise!
This isn’t a regular Dark Roast, it’s a cool Dark Roast.
Our ode to dark roast is a little bit smoky, a lot a bit tasty, and has all the integrity and flavour you’ve come to expect from a Good Grief coffee. A blend of seasonal beans, the Dark Roast will satisfy drinkers without leaving the bitterness of a traditional French Roast behind. It’s perfectly balanced notes of molasses, baking spice, and caramel make it suitable for both filter coffee and espresso, and everything in between. Although roasted a bit darker than our standard coffee, the nuance of the beans still shines through giving the drinker a delicious mouthful of caffeinated goodness, sip after sip.
