This coffee comes from Fazenda Passeio in Sul de Minas, Brazil, grown at 1200 meters above sea level. The farm spans 193 hectares and is operated by Adolfo Vieira and Ediline de Oliveira, continuing a century-long family legacy. The Catucai variety is harvested manually using handheld shakers and processed using the natural method. The farm combines traditional processing with modern equipment, utilizing both patios and raised beds. It is powered by solar energy and implements native tree planting projects. The coffee features tasting notes of Malteasers, hazelnut, and raisins.
Round Hill Roastery has been roasting in Radstock, a few miles south of Bath in Somerset, since 2012, when third wave specialty coffee was still in its early days in the UK. The focus from the start has been single farm and single estate coffees, sourcing the best seasonal harvests from independent growers and cooperatives and paying a premium for distinctive character. Roast profiles are designed to highlight the dynamic flavours naturally present in each coffee. Packaging is colour coded: blue bags for filter, pink for espresso. The roastery is open for tours where visitors can watch the roasting, taste the house blend, and learn about sourcing.
