This coffee is grown by a multi-generational Brazilian family in the Minas Gerais region of North Eastern Brazil. Cultivated in the shade of the Amazon rainforest, it combines modern eco-friendly production methods with traditional water-friendly processing to produce sweet, clean, and heavy-bodied coffee. The flavor profile features delicate notes of cherry and milk chocolate, with nutty and creamy characteristics when prepared as espresso. It is processed using a washed method.
Kinani Ahmed founded Sextant Coffee Roasters in San Francisco in 2014, drawing directly on his upbringing in Ethiopia, where he grew up immersed in the country's deep coffee culture. He personally roasts all the beans, using equipment designed to highlight their inherent sweetness and complexity. Sextant works directly with farmers across Ethiopia, Kenya, and Colombia, buying only from sources with established, sustainable relationships. Ethiopian coffees remain central to the lineup, a reflection of Ahmed's heritage and his belief that the best way to honor coffee's origins is to stay close to them.
